Comments on: Gyoza Recipe (Japanese Pan-Fried Dumplings) http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 17:27:45 +0000 hourly 1 http://wordpress.org/?v=4.2.2 By: Melissa @ Wellness Appliances http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1237329 Mon, 25 May 2015 10:56:42 +0000 http://steamykitchen.com/?p=5874#comment-1237329 I loved the simple recipes you have provided, my little daughter loves dumpling and I always try new ingredients so she does not get bored, thanks so much for providing me some!

]]>
By: Jaden http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1237048 Mon, 20 Apr 2015 12:49:28 +0000 http://steamykitchen.com/?p=5874#comment-1237048 Hi Leia – yes, it is called yaki gyoza in Japan.

]]>
By: Leia Chester http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1237040 Sun, 19 Apr 2015 17:13:07 +0000 http://steamykitchen.com/?p=5874#comment-1237040 Love it! Jaden

This dish also known as Yaki Gyoza?

]]>
By: Paul/Anne Lamarche http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1236545 Sun, 08 Mar 2015 13:31:12 +0000 http://steamykitchen.com/?p=5874#comment-1236545 While reading your blog about your life in Japan it was déjà vu for us. We taught in Fukushima, near Sendai in 1979! Our daughter Kyla was born there! So, even though we do not know each other we share a lot in common! Reading between the lines it is easy to tell you feel the same way as we do about living in Japan! Thank you for reviving our memories. I think I’ll make some gyoza this afternoon!

]]>
By: Jaden http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1236254 Wed, 04 Feb 2015 20:18:40 +0000 http://steamykitchen.com/?p=5874#comment-1236254 LOVE your ideas! Thank you!

]]>
By: Kay http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1236250 Wed, 04 Feb 2015 16:43:12 +0000 http://steamykitchen.com/?p=5874#comment-1236250 Love this recipe. I have a savoury twist to add…
microplane or grind in a spice mixer, dried flower or other dried reathy mushrooms for about 1/4 cup of powder or fine ground mushrooms. You can add as is or use cabbage water, sake or wine to lightly hydrate.

if you use larger rehydrated pieces, they may be too chewy and fresh does not have the complexity of flavour.
you can dry your own even smoking it slightly for about 10 minutes from fresh, by placing in metal oven pan with a mesh cookie tray, perferated foil or fitted steamer tray above a handful of soaked wood chips in bottom pan. Cover top tightly with foil, place either in hot oven or stove top over med high heat. Poke a single small hole to see when smoking starts. the idea is to smolder the wood not start a fire over very high heat.
Remove smoked mushrooms, use as is or place on cookie rack on a cookie sheet back in oven now at a low temp to finish drying process.

You could equally smoke chilies or the meat in same manner, meat should not be cooked through, a little smoking goes a long way.

]]>
By: Jim http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1236079 Thu, 22 Jan 2015 20:01:03 +0000 http://steamykitchen.com/?p=5874#comment-1236079 Interesting … I learned the ‘basketball practice’ technique you mentioned learning to make Thai fish cakes at The Blue Elephant Cooking School in Bangkok. There we also liberally coated our hands with cooling oil so the mixture would not
adhere the them when tossed back into the bowl.

]]>
By: John http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1219579 Fri, 12 Sep 2014 02:59:59 +0000 http://steamykitchen.com/?p=5874#comment-1219579 Great recipe, in Japan I almost always never bothered making these because the cost wasn’t a whole lot different to some gyoza restaurants I found, or packets you could buy at the supaa, and I was lazy gaijin anyway so I regret not paying more attention.

If anyone has the opportunity though, to make somewhat lacking in character but quite professional looking gyoza the hyakuen store has these neat little folding things that just place the wrapper, filling, fold and presto, and only for…hyakuen!(a buck and you probably get two sizes) I’m sure there are all kinds of places you can find them though.

]]>
By: Mattison http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1180215 Fri, 11 Jul 2014 23:34:17 +0000 http://steamykitchen.com/?p=5874#comment-1180215 Delicious! Followed Shakura’s advice and added a bit of cilantro. I also added a bit of salt to the meat (not strictly necessary, but my partner likes a little bit extra) and left the cabbage-salt mixture to soak longer (along the lines of an hour) to really help get the water out.

]]>
By: spring is not a myth in japan | Claustrophobic Kitchen http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html/comment-page-3#comment-1147154 Mon, 09 Jun 2014 00:42:24 +0000 http://steamykitchen.com/?p=5874#comment-1147154 […] Pork and Cabbage Gyoza  […]

]]>