Nira gyoza 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Nira Gyoza（ニラ餃子）
nira = Chinese chives gyoza = dumpling
Gyoza came to Japan from China. It is said that the first person to eat gyoza in Japan was Mitsukuni tokugawa, famous for Mito Komon!
Mito Komon is Tokugawa Mitsukuni’s nickname. He was a feudal lord during the Edo period and the grandson of Tokugawa Iemitsu. In Japan, dramas starring Tokugawa Iemitsu have been made into series and broadcast for many years.
It has been passed down from the Edo period and has developed uniquely in Japan.
In Japan, there are different types of gyoza depending on the region. For example, the most famous gyoza is Utsunomiya gyoza from Tochigi prefecture.
The secret to the deliciousness of this recipe is the use of Chinese chives. Chinese chives are a vegetable similar to green onions, but they have a striking aroma. This aroma has an appetite-boosting effect, so it’s hard to stop eating once you start.
It’s no exaggeration to say that gyoza are my favorite dish. They’re full of vegetables, so you don’t feel guilty even if you eat a lot.
You can also change the fillings of gyoza to suit your mood.
Recommended ingredients for variations include shiso (perilla) with a refreshing aroma, cheese with a rich flavor, and kimchi to add a spicy flavor.
There are various cooking methods such as steaming, boiling, frying, and grilling. In China, where gyoza originated, it is common to eat them boiled, but in Japan, gyoza are mostly eaten grilled on a griddle. It is then served with soy sauce and vinegar sauce.
However, it is true that making gyoza is a little troublesome. The best way to make it is to make a large batch and freeze it.
Even though I love gyoza, making them can be a bit of a pain, so I make a large batch and freeze them.
Check out the recipe for sesame dumplings. This is a famous Chinese sweet. 👉 Sesame balls (芝麻球/gomadango)
INGREDIENTS for Nira gyoza (25pieces)
- ☆cabbage 200g
- ☆Chinese chive 50g
- ☆ginger 3g
- ☆garlic 3g
- salt 4g
- minced pork 180g
- ★oyster sauce 3g
- ★pepper appropriate amount
- ★soy sauce 5g
- ★chicken broth mix (gara soup stock granules) 3g
- ★Sesame oil 1g
- gyoza wrapper 25 pieces
- water 30g
- sesame oil 8g
- water 30g
- sesame oil 4g
Nira gyoza COOIKING INSTRUCTIONS
① Finely chop the cabbage, Chinese chive, ginger and garlic.
② Mix the vegetables with salt and wait 30 minutes.
③ Mix together the pork mince, oyster sauce, pepper, soy sauce, and sesame oil.
④ After squeezing out the moisture from the vegetables, add the pork mince and knead.
It is said that mixing the meat and seasonings first will prevent the vegetables from releasing water. I always mix them together…
⑤ A regular gyoza wrapper can hold 12-13g of ingredients, so it’s easier to wrap them if you separate them first.
⑥ Place the filling flat on the gyoza wrapper.
⑦ Apply water to the edges and close both ends.
⑧ Spread flour on a baking tray and lightly dust the bottom of the gyoza with flour. This will prevent the gyoza from sticking to the tray.
The flour sprinkled on the bottom of the gyoza mixes with the water, creating a thin film on the surface of the frying pan. This is called hane. The crunchy texture and fragrant aroma add to the deliciousness.
⑨ Heat sesame oil in a frying pan, arrange the gyoza and grill over medium heat. Use a Teflon-coated frying pan.
⑩ When the bottom of the gyoza is browned, cover, add water and steam.
⑪ When the water has evaporated and the gyoza wrapper is soft, sprinkle with sesame oil and turn up the heat to high.
⑫ Once the bottom is crispy, transfer to a plate.
Here’s a photo of the same gyoza boiled instead of grilled.
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