A jiaozi and also known as mandu, is a type of dumpling or ravioli typical of Chinese cuisine very popular in China, Japan and Korea, as well as outside Asia. Jiaozi are made filled with minced meat or vegetables rolled into a thin, thin dough, which is usually sealed with the fingers. Jiaozi should not be confused with wontons: jiaozi have a thicker skin, are more elongated, and are more similar to Italian ravioli, they are usually served with a soy-vinegar sauce (or hot sauce); while wontons have a thin skin, they are more like a sphere, and are generally served in a broth.
Learn how to make your Gyoza in a simple and easy way!
Lear how to make Gyoza. Japanese fried dumplings and boiled dumplings.
Select the ingredients and follow the step-by-step of directions!
10 garlic chives
20 Shiso leaves
2 dried shiitake mushrooms (Soak dried shiitake mushrooms for overnight)
1 tablespoon sesame oil
1 tablespoon soy sauce
A little pepper
25-30 Gyoza skins
- Add 10 chopped garlic chives to a bowl;
- On a processor, add 1 chopped leek;
- Add 25g of chopped ginger;
- Add 200g pork;
- Mix leek, ginger and pork well in a food processor;
- Transfer to bowl
- Soak dried shiitake mushrooms for overnight;
- Add chopped shiitake mushrooms;
- Add 20 chopped Shiso leaves;
- Add 1 tablespoon sesame oil;
- Add 1 tablespoon soy sauce;
- Add a little pepper;
- Mix the ingredients;
- Place the filling in the middle of the gyoza skin;
- Apply water to the edges of the gyoza skin;
- Fold over the skin, and make pleats;
- Press firmly so that the gyoza skin does not come off;
- Add oil to the frying pan then put the gyoza into a line;
- Boiling water up to half the height of the Gyoza;
- Cover and heat for two minutes on high;
- Wait until all of the water is gone;
- Finally, add sesame oil;
- The gyoza are ready when the surface turns crisp and golden in color;
- Your Gyoza is ready!