Tekitouna Gyoza (適当なギョーザ ) Recipe

Tekitouna Gyoza (適当なギョーザ )

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Ingredients

Ingredient amounts are rough if they exist, and intended only to give you a ballpark idea. You can't go that wrong if you follow your preferences.
Filling:
  • 1.5 pounds ground pork
  • 1 whole head garlic, diced (I like garlicky gyoza, you may, of course, use less)
  • A small or medium knob of ginger, grated
  • Cabbage or nappa cabbage, shredded (I use quite  a bit, it gives the filling a lighter texture).
  • Nira chives (garlic chives), most of a bunch, finely chopped
  • ~2/3T Mirin
  • ~1 T Soy sauce
  • ~1 T Sesame oil
  • 1 Egg
  • Salt
  • Pepper
Gyoza skins (this made about 1.5 packages worth. A good rule of thumb is that 1 pound of meat is about 1 package of gyoza.)


How to make Tekitouna Gyoza (適当なギョーザ )


I was taught to make these by a friend of mine who learned how to cook Japanese food as part of his training to become a kodo drummer in Japan.

Tekitou means makeshift or thrown together. Basically these are gyoza that will turn out well no matter what.

Instructions:
Just mix all the filling ingredients in a large bowl. Most of the work is in the chopping. I like to knead it together with my hands until the texture is smooth.

To form gyoza:
Brush off excess flour from the gyoza skin you're using.
Form a small amount of filling into a ball or (American) football shape in the center of a gyoza skin.
Wet a finger with water and run across half the circumference. Close the gyoza into a half-circle and make 4-5 pleats in the closed wrapper. Put on wax paper and bend so that the bottom looks like a crescent shape.
This is much easier than it sounds.

You can now cook them or freeze for later.

To freeze:
Place gyoza on a wax paper-covered cookie sheet so that they're not touching and freeze. Once frozen, you can put them in ziploc and put into the freezer again for long-term storage. This is so the gyoza don't freeze together.

To cook:
Heat oil in a frying pan. Put gyoza in, making sure to keep the pan moving so they don't stick to the bottom. After they brown, dump in a little bit of water and cover until cooked thoroughly. Serve with a mixture of soy, vinegar, sesame oil and garlic or ginger.
 
  • kimdec
    kimdec says

    These look GREAT.

  • s00zer
    s00zer says

    how do you get them to NOT stick the bottom of the pan after putting the water in? They brown perfectly, and once I add a little water, they steam and get mushy and getting them out of the pan is a nightmare. What am I doing wrong?

  • muttoneer
    muttoneer says

    I would guess you're putting too much water in or steaming them for too long. Put in just enough to make sure there's plenty of steam. If that doesn't work, I would try is using very smooth, nonstick pan and making the gyoza keep moving while they steam (move the pan back and forth). Good luck!

  • s00zer
    s00zer says

    ok, I think I am putting too much water in. I will try them again. The meat was delicious. thanks for the tip!

  • muttoneer
    muttoneer says

    Let me know if it turns out. If not, I'm happy to help continue troubleshooting. You could always cook them a few at a time until you master your technique.

  • michaelic
    michaelic says

    I tried this last week, and they were reeeeeally tasty. But I had the same problem as s00zer - everything stuck like crazy. Maybe I'll have another go with less water.

  • muttoneer
    muttoneer says

    I hope it goes well. If you think it's starting to over-steam, you can always take off the lid and let the vapor escape.

  • eatfoodrecipe
    eatfoodrecipe says

    grr!..seems yummy..

  • dawdawdo
    dawdawdo says

    For the sticking problem, I would try using a cast iron skillet, or maybe try baking them on a greased baking stone instead of frying. These look delicious.

  • muttoneer
    muttoneer says

    I've always used nonstick and it's worked fine. Baking might work, but you wouldn't get the same wonderful texture. A higher temperature might also help, in order to evaporate the water faster once you're done steaming.

  • petitmiam
    petitmiam says

    I guess you could always steam them and then fry them afterwards. I never heard of steaming them in the frying pan. I thought you either fry them or steam them, not both. I have a gas stove, so everything sticks.

  • Jaylene
    Jaylene says

    I put oil on the pan, let the bottoms fry, then add water. Let it steam fully and remove the lid of the pan. It'll fry up and water will evaporate.

  • Papillon01
    Papillon01 says

    I followed this Gyoza recipe on New Years Eve cooking for a small group of friends and they were amazing. I used up a whole packet of skins - must of made 50 and they were demolished. I had no problem with them sticking. I added a little oil to a hot wok, added the gyoza and then half a glass of water. This steamed the gyoza and once the water had evaporated the gyoza fried nicely on one side.

  • muttoneer
    muttoneer says

    Sounds like you did it just fine. Glad you enjoyed it.

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