Nira Gyoza Recipe (Japanese dumpling with Chinese chive)

Nira Gyoza（ニラ餃子）

What kind of dish is Nira Gyoza？？

Nira gyoza is a type of Japanese dumpling made of thin sheets of wheat flour stuffed with minced meat.

nira = Chinese chives gyoza = dumpling

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.

Read this article for more information about nira.　👉　Nirabuta (Pork Stir Fry Recipe With Chinese Chive)

In Japan, there are many variations of gyoza other than nira gyoza, including gyoza made with cabbage, Chinese cabbage, seafood, kimchi, cheese, etc.

Recommended ingredients for variations include shiso (perilla) with a refreshing aroma, cheese with a rich flavor, and kimchi to add a spicy flavor.

Gyoza is one of my favorite dishes because it uses a lot of vegetables and I don’t feel guilty even if I eat a lot of it.

However, it’s true that making gyoza is a bit of a hassle. That’s why I make a lot of gyoza and freeze them. Frozen gyoza can be cooked without thawing. Just put them in a frying pan while they’re still frozen and cook.

History of Gyoza dumplings

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.

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.

NUTRITION FACTS of Nira Gyoza Recipe (Japanese dumpling with Chinese chive) (4SERVINGS)

Total nutritional value 942 kcal Protein 49.2 g Fat 48.5 g Carbs 15.6 g Salt Equivalent 6.8 g

Nutritional value per serving 236 kcal Protein 12.3g Fat 12.1 g Carbs 3.9 g Salt Equivalent 1.7 g

INGREDIENTS for Nira Gyoza Recipe (Japanese dumpling with Chinese chive) (25pieces)

If the gyoza wrapper is labeled oban(大判), it is a little larger than a regular gyoza wrapper.
If you run out of gyoza dough, you can wrap your favorite ingredients, such as natto, cheese, or potato salad, in the gyoza wrappers and grill them together with the chive gyoza.

• ☆Cabbage 200g
• ☆Chinese chive 50g
• ☆Ginger 3g
• ☆Garlic 3g
  • Salt 4g
• Ground 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
• Ponzu sauce moderate amount

200g of cabbage can be substituted with 400g of Chinese cabbage.

Nira Gyoza Recipe (Japanese dumpling with Chinese chive) COOIKING INSTRUCTIONS

gyoza filling

1. Chop the cabbage, chives, ginger, and garlic as finely as possible.
2. Put the cabbage, chives, ginger, and garlic in a bowl, add salt, mix, and leave for about 30 minutes.
3. In another bowl, mix the ground pork, oyster sauce, pepper, soy sauce, chicken broth mix, and sesame oil. (It is said that mixing the meat and seasonings first will prevent the vegetables from releasing moisture.)
4. After thoroughly squeezing the water out of the vegetables, combine them with the meat filling and knead until the whole is combined. An essential tip for making good gyoza is to thoroughly drain the vegetables.
5. To make the process more efficient, divide the filling into about 13g portions. If the gyoza wrapper you are using is a slightly larger size called “oban” (大判), the filling should be 18g.)

gyzoa

1. Place the filling on the gyoza wrapper.
2. Apply water to the edges of the gyoza wrapper, fold it in half, and seal both ends.
3. Spread flour (not included in the recipe) on a flat container and arrange the gyoza on top. This will prevent the gyoza from sticking to the container. Also, the flour on the bottom of the gyoza will mix with the water when cooking, creating a thin film on the surface of the pan. This is called “hane”. The crispy texture and fragrant aroma enhance the deliciousness.
4. Heat sesame oil in a frying pan, arrange the gyoza and cook over medium heat. Use a Teflon-coated frying pan to prevent them from burning.
5. Once the bottoms of the gyoza have browned, add water and cover the pan to steam.
6. Once the water has evaporated, add sesame oil. Instead of pouring the sesame oil on top of the gyoza, pour it in a circle around the gyoza.This is step to give the “hane” its crispy texture. If the “hane” is crispy enough you can skip this step.
7. Turn the heat up to high, and once the bottoms of the gyoza are crispy, transfer them to a plate.
8. Serve with ponzu sauce.

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