Crispy Gyoza Squares Recipe

Crispy Gyoza Squares

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Ingredients

  • ground pork and beef mix
  • chopped Chinese cabbage
  • chopped Chinese chives (nira)
  • minced garlic
  • minced ginger (roughly equal in amount to garlic)
  • finely chopped water chesnuts
  • soy sauce
  • Chinese pork soup base (ウェイパー Wei pa? in Japanese, not sure of the romanization)
  • salt and pepper
  • sesame oil
  • a splash of cooking sake
  • wonton skins

How to make Crispy Gyoza Squares


I had intended to make a large pancake-like gyoza using several overlapping circular wonton skins to make one large circular gyoza, but the supermarket was out of that so I did this instead. It's kind of a lazy way to do gyoza if you don't feel like doing the crimps or making rolls of it.

The filling for this is intended be a bit meatier than the usual gyoza (almost like a hamburger mix) modeled after my mother's lumpia, Filipino spring rolls. It's also intended to be crisper since there are more wontons used - 2 or 3 stuck together per side - and more of the wonton surface is exposed to the oil. The above are ones that separated at the sides so I could show the insides.

  1. Mix all the ingredients together save the wontons of course.

  2. Moisten the side of one wonton skin with water and stick it to another so all the sides match. Place the meat on top of this leaving room at the edges. Moisten the sides around the meat and place another two skins that have been moistened and stuck together on top.

  3. Once you finish wrapping, place in a heated pan with a bit of oil. Fry until both sides are cripsy and browned.

  • yongfook
    yongfook says

    interesting! difficult to eat?

  • Sinbad
    Sinbad says

    Not really. The inner layers soften up some from the juices of the meat. The outer layer is thin so it cracks a little, but not so much it falls apart.

  • worldpeas
    worldpeas says

    great idea and this probably has a nice crunch to it!

  • ak19841014
    ak19841014 says

    Unique and interesting! Looking crispy outside but must be juicy inside. I like making gyoza. Next time I would like to try with wonton skins!

  • ismail
    ismail says

    thanks

  • scottie
    scottie says

    such a great idea! Always wondered what to do with left over gyoza skins.

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