Konnichiwa dear friends of Paulina Kitchen! Today's recipe is from Gyozas . You probably never heard about these, they are empanaditas that have a distinctive repulgue already a difference from those we know in Latin America, they are cooked in steamed.
Did you know that in Japan there is a very particular traditional ritual to eat Gyozas? In the end I will tell you what it is. We will be talking about many curiosities around this recipe, then stay reading and prepare to enjoy the incredible taste of Asian Gyozas.
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About the Gyozas, an Asian delicacy
The Gyozas , also known as empanadillas , are a very popular type of dish in Asian cuisine. These delicious pieces are composed of a fine dough stuffed with a mixture of minced meat and vegetables , which is then folded and steamed, boiled, fried or sauteed .
#Dato: In Japan, on October 6 the "Gyoza No Hi" or "Gyoza Day" is celebrated. This day was chosen due to the phonetics of the date (10/6), which sounds similar to "Gyoza". It is a day when people enjoy Gyozas in different forms and styles, both homemade and in restaurants.
That the Eastern empanaditas are treated
Although they are often associated with Japanese cuisine, they actually have their roots in China. The original version of these empanadillas is called " Jiaozi " in Chinese. They were taken to Japan and adapted to Japanese culinary culture , where they were given the name "Gyoza".
One of the most distinctive characteristics is your carefully elaborate folds. It is said that there are more than twenty ways to fold them, each with their own name and style.
These folds not only add an artistic touch, but also help seal empanadas during cooking.
Why I love to prepare homemade gyozas
Preparing gyozas of meat at home is a very rewarding experience that combines the Japanese tradition with the satisfaction of creating something delicious from scratch. These exquisite empanadillas, known as "Gyozas", are made with a mixture of minced meat and fresh vegetables , wrapped in a fine dough that folds precisely.
In addition, preparing homemade Gyozas allows you to experiment with ingredients and flavors, customizing the filling according to your preferences. From the first stage of kneading the dough to art to shape the empanadillas, each step is an opportunity to get involved and learn more about Asian gastronomic culture.
To begin with, a well -balanced mixture of chopped pork and fresh vegetables, such as cabbage, green onion, garlic and ginger finely chopped is required. These ingredients are mixed with seasonings such as soy sauce and sesame oil to flavor the filling.
The technique to assemble the Gyozas
Once the filling is prepared, the Gyozas are assembled . The key is to place a small amount of filling in the center of each circle of mass, moisten the edges with water and then fold and pinch to create the characteristic folds that seal the empanadillas .
The cooking process offers options to adapt the taste and texture according to individual preferences. They can steamed to obtain a tender and juicy interior , or fry them in a pan to obtain a crunchy and golden .
This last method, known as " Gyoza Flip ", is especially popular, since it combines cooking over high heat to brown the base with posterior steam cooking, ensuring a perfect combination of textures.
Once cooked, they are served with a seasoned soy sauce or a mixture of grated rice and ginger vinegar, which enhances its flavor and provides a touch of freshness.
Cooking method
These delicious stuffed Japanese empanadas are a jewel of Japanese food that can be cooked in several ways, and one of the most appreciated techniques is steamed. This technique highlights the delicacy of the Gyozas and retains its authentic flavor. Steamed them is a tradition that has remained over the years, and their process is a reflection of the meticulous attention that Japanese cuisine lends to details.
Steamed cooking implies the use of a traditional utensil called "Hōrō" or steam basket, which allows steam to circulate around while cooperating slowly.
This method not only ensures that they are tender and juicy inside, but also retains the integrity of the mass and the filling, allowing flavors to merge harmoniously.
Cooking steamed Gyozas is an art that requires precision in terms of time and temperature . It is essential not to exceed cooking time to prevent empanadas from becoming too humid or get rid of.
Steamed cooking also highlights the freshness and natural flavors of the ingredients, which is a central characteristic of Japanese food in general. In addition, this method is healthier since it does not require large amounts of oil, which makes it a lighter and more nutritious option.
Dumpling or gyozas, two different empanaditas
The difference between a dumpling and a Gyoza lies in its cultural origin and variations in the ingredients and preparation techniques. "Dumpleing" is a broad term that covers different types of empanadillas and meatballs of various kitchens, such as China and Asian in general.
On the other hand, Gyoza is specifically a variant of dumpling originally from Japan. Gyozas and characteristic folding technique. In contrast to dumplings , Japanese homemade gyozas often have a pork filling, vegetables and carefully balanced seasoning.
While the term "dumpling" is a broad term that encompasses various empanadillas in Asian cuisine, Gyozas are a specific variant with their own unique characteristics and a distinctive flavor.
The ritual to eat Gyozas
It begins by immersing the immersion sauce before eating it. Then, a small bite is given at the top to release the hot steam, followed by small sips of the liquid that remained inside.
Now, they are ready to do them at home.
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Gyozas recipe
Yield : 30 Gyozas
Preparation time : 2 hours
Ingredients
For the mass:
- 2 cups of wheat flour
- 1/2 cup of hot water
For filling:
- 250 gr of pork
- 1 cup of Chinese cabbage
- 2 onions of green (white and green part)
- 2 garlic cloves
- 1 teaspoon of ginger
- 1 tablespoon soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
How to make gyozas in 6 steps
- In a large bowl add wheat flour and hot water stirring with wooden spoon.
- Knead until the dough is soft and elastic. Cover with a damp cloth and let stand 30 minutes.
- In another bowl, mix well with chopped pork, chinade chin, the white part of the chopped green onion, chopped garlic, grated ginger, soy sauce, sesame oil, salt and pepper.
- Divide the dough into small portions and form balls. On a floured surface, stretch each ball with a diameter of 8 cm.
- Place a teaspoon of filling in the center of each circle and moisten the edges with water. Fold the dough in half and press the edges to seal.
- Make folds on the folded edge, pressing the dough with your fingers. To cook the Gyozas place them in a steam basket and cook of 6-8 minutes.
