Japanese dumplings gyoza (Geza) with minced meat
2 servings
45 minutes
Japanese gyoza (Geza) dumplings are a delicate combination of crispy skin and juicy filling, perfectly complemented by a fragrant sauce. Originating from China, gyoza gained popularity in Japan due to their unique cooking technique: they are first pan-fried to a golden crust and then steamed, creating an unmatched texture combination. The pork filling with ginger, garlic, and napa cabbage makes them rich and aromatic. Soy sauce with vinegar and sesame enhances the depth of flavor, providing a balance of sweetness, acidity, and umami. Gyoza is not just food but a whole gastronomic culture that brings friends and family together at the table, creating a warm atmosphere. They are ideally served with hot green tea or sake, revealing the beauty of Japanese cuisine.
1
Preparing dough for dumplings. Sift flour into a bowl. Add salt and gradually pour in boiling water while stirring the dough with a wooden spatula. When the water fully combines with the flour, place the dough on a work surface and continue kneading it by hand until homogeneous. Then cover the dough with a towel and let it rest for half an hour.
- Wheat flour: 200 g
- Boiling water: 100 ml
2
Preparing minced meat for dumplings. Finely chop the pork (can pass through a meat grinder). Add grated ginger, salt, pepper, garlic pressed through a garlic press, and finely chopped onion. Salt the Beijing cabbage and knead it by hand. After squeezing out the juice, add the squeezed cabbage to the minced meat. Pour in soy sauce (2 tbsp) and add sugar to taste. Mix the minced meat. Roast sesame seeds and add to the minced meat (5 g). Mix well.
- Pork: 200 g
- Ginger: to taste
- Garlic: 2 cloves
- Chinese cabbage: 80 g
- Soy sauce: 4 tablespoons
- Sugar: to taste
- Sesame seeds: 10 g
3
Preparing sauce for dumplings. Combine soy sauce, vinegar, and sesame oil. Mix and add sesame seeds.
- Soy sauce: 4 tablespoons
- Wine vinegar: 2 tablespoons
- Sesame oil: 1 teaspoon
- Sesame seeds: 10 g
4
Making dumplings. Cut the dough into small portions, roll each portion into a round thin flatbread, place the filling in the center, and seal the edges. Dumplings can be shaped like vareniki or regular dumplings. Heat olive oil in a pan and fry the dumplings on one side until golden brown. Then pour water over the dumplings (it should reach the middle of the dumplings), cover with a lid, and leave on the heat until the water evaporates.
- Soy sauce: 4 tablespoons
- Sesame seeds: 10 g
- Green onions: to taste
- Chives: to taste
5
Serving and presenting dumplings. Place the sauce in the center of the plate and arrange the dumplings around it with the browned side up.