One Dish

Cooking With Idols

2012.06.22 : Crispy hametsuki gyoza

This is absolutely the most successful recipe I’ve made of his. My friends are always asking that I make these and that I give them the recipe. You done good, Maa-kun.


Sakamoto Masayuki’s Crispy Hametsuki Gyoza
Recipe type: Appetizer
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Salt: appropriate amount
  • Beans (string) 120g
  • Bacon (or ground pork): 180g
  • Onion: ½ (minced)
  • Ginger: ½tbsp
  • Garlic: ½tsp
  • Szechuan pickles: 3tbsp (minced)
  • Oyster sauce: ½tbsp
  • Sesame oil: ½tbsp
  • Rice flour: ½tbsp
  • Sake: 1tbsp
  • Black pepper: appropriate amount
  • Gyoza wrappers: 20-24
  • Water: appropriate amount
  • Rice flour: 2tsp
  • Water: 150cc
  • Sesame oil: appropriate amount
Instructions
  1. Add an appropriate amount of salt to the water, boil the beans until cooked
  2. Dry off the excess moisture, chop them up into small bits
  3. Chop the pork, run it through a food processer until ground (or just buy ground pork)
  4. In a separate bowl, add minced onions, garlic, ginger, Szechuan pickles, oyster sauce, sesame oil, rice flour, and sake to the meat. Season with salt and pepper.
  5. Mix until everything is incorporated.
  6. Mix in the cut-up beans, mix until incorporated.
  7. Add to the gyoza wrappers (godspeed, friends)
  8. Add rice flour to water and mix
  9. Add an appropriate amount of sesame oil to the bottom so they’ll cook, and assemble gyoza
  10. Pour the water and flour mixture over the gyoza, top the pan with the lid, let steam for 6 minutes.
  11. Add a little sesame oil around the edges again to help get the gyoza off the bottom of the pan
  12. Shake the pan a little, and when they move, they’re ready to come out
  13. Remove from heat and put a plate bottom-up on top of the gyoza, then flip the pan over so the gyoza come off and are now bottom-up on the plate
  14. The point of this is that the gyoza are all stuck together like a big pizza or something

This sauce is what I use for gyoza (it has my mother’s approval, and she’s a very hard person to please when it comes to Asian food). For the family classic one, it’s about 2tbsp soy sauce, 1tbsp rice vinegar, 1tbsp sesame oil, and 1tbsp chili oil. I’ve used sambal ulek in place of chili oil before and it jams. Sriracha can work, too. Just tried some with koch’ujang and it’s pretty boss, but I have an unhealthy love of koch’ujang (and sriracha) so ymmv.

2012gyoza

tokaikko • November 26, 2014


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