No10 [Cooking] Yaki gyoza

Yaki gyoza (Fried dumplings)

Gyoza are a popular type of Asian dumplings that bear somewhat of a resemblance to Italian ravioli. They have a thin outer layer made from flour and water, stretched out into a circular shape and then used to wrap various fillings such as meat, prawns and vegetable etc. Gyoza are very versatile and can be prepared fried, boiled or steamed.

The history of gyoza in Japan goes back a long way and it is said they were first eaten there by Shogun Tokugawa Mitsukuni in the Edo period (1603-1868). Tokugawa apparently learned of the dish from Chu Shun-shui, a Chinese scholar who fled to Japan and was employed by the Shogun. However, the general population was only introduced to gyoza after the end of the Great Pacific War, when Japanese servicemen who were stationed in Manchuria returned home after learning how to make it there. Today gyoza have become a tasty staple of Japanese home cooking. They can be found at Chinese restaurants, ramen establishments and even specialist gyoza places and are sold as an everyday meal in supermarkets.

Te recipe in this month’s ZOOM Japan uses Ajinomoto’s Frozen Gyoa, which can be quickly and easily prepared using nothing but a frying pan. Ajinomoto Gyoza are filled with chicken and vegetables for an authentic restaurant taste that can be enjoyed at home. They are very convenient and can be prepared straight from frozen, with no need to defrost first. As well as frying, Ajinomoto’s Gyoza can also be steamed, deep fried or boiled for delicious side dish or snack. These gyoza are widly popular all around the world. They go brilliantly with beer and are perfect for packed lunches and picnics.

Ingredients:
Frozen Gyoza, vegetable oil , Water

For the gyoza dipping sauce:
4 tea spoons of soy sauce, 1 tea spoon of yuzu juice (if yuzu juice is not available, lemon juice works well as an alternative)

How to prepare:
1. Pour 1 table spoon of oil into the frying pan and heat. Ass the frozen gyoza and fry for 2 minutes.
2. Pour 1 cup of water (60ml) into the pan.
3. Place a lid over the pan and fry for 2 minutes. Remove the lid and continue to fry for 1 minute until all the water boils away. Mix the Soy sauce and yuzu juice together to make the dipping sauce.

Japan centre and Yuko Fujiwara