Japanese Meat Ravioli (Gyoza)
Category: Appetizer
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 90g |
| All-purpose Flour (00) | 200g |
| Salt | A pinch |
| Ground Pork | 400g |
| Fresh Spring Onion (Scallion) | 60g |
| Chicory | 50g |
| Garlic | 1 clove |
| Soy Sauce | 20g |
| Egg Yolk | 1 |
| Vegetable Oil | 10g |
| Water (for steaming) | 20g |
| Soy Sauce (for dipping) | 20g |
| Fresh Ginger | 1 teaspoon |
| Tabasco® | 4g |
Instructions:
Step 1: Prepare the Meat Filling
-
Prepare the Vegetables and Meat:
Begin by washing and trimming the fresh spring onion (cipollotto), removing both ends and any tough outer layers. Finely chop the onion, setting it aside. Rinse the chicory thoroughly, removing any tough stems, and chop it into small pieces. -
-
Mix the Filling:
In a food processor or mixer, add the ground pork, chopped spring onion, and chicory. Peel the garlic clove and crush it using a garlic press, or finely mince it with a knife, then add it to the mixture.Next, pour in the soy sauce and crack in the egg yolk for richness. Pulse everything together until you get a smooth, slightly sticky mixture. Once mixed, cover the bowl with plastic wrap and set it aside to rest while you prepare the dough.
Step 2: Prepare the Dough
-
Make the Dough:
In a food processor, combine the all-purpose flour and a pinch of salt. Gradually add the hot water in a thin stream while pulsing. The mixture should start coming together into a dough. -
Knead the Dough:
Once the dough begins to form, remove it from the processor and transfer it to a clean surface. Knead it by hand for a few minutes until smooth and elastic. If the dough feels too sticky, add a little extra flour. Once kneaded, shape it into a ball and place it in a bowl, covering it with plastic wrap. Let it rest for about 30 minutes to allow the gluten to relax and make rolling easier.
Step 3: Shape the Gyoza
-
Divide the Dough:
After the dough has rested, remove it from the bowl and use a bench scraper to divide it into 16 equal pieces. Cover any pieces you aren’t working with to prevent them from drying out. -
Roll the Dough:
Roll each small piece of dough into a ball. Using a rolling pin, flatten each ball into a thin circle, about 2-3mm thick. Aim for an even, round shape. If the dough is sticky, sprinkle with a little flour to prevent it from sticking. -
Cut the Wrappers:
Use a round cutter or a glass with a 9 cm diameter to trim the edges of each dough circle into a perfect round. This step ensures that all your wrappers are the same size. -
Fill the Gyoza:
Take a small spoonful of the meat filling and place it in the center of each dough circle. Be careful not to overfill them, as this can cause them to tear during cooking. -
Seal the Ravioli:
Moisten the edge of the dough with a little water and fold the wrapper in half to form a crescent shape. Pinch the edges together with your fingers, making sure the filling is securely enclosed. You can also crimp the edges for a decorative touch and extra seal.
Step 4: Cook the Gyoza
-
Pan-Fry the Gyoza:
Heat a wok or large frying pan over medium-high heat. Once hot, add the vegetable oil and swirl it around to coat the bottom. -
Sear the Gyoza:
Place the gyoza in the pan, making sure they aren’t crowded. Let them cook for 2-3 minutes until the bottoms are golden brown and crispy. -
Steam the Gyoza:
Carefully pour in 20g of water and cover the pan immediately with a lid to trap the steam. Let the gyoza cook for another 2 minutes, allowing the water to evaporate and the gyoza to cook through. -
Check the Doneness:
The gyoza should have a golden, crispy bottom with a soft, cooked filling. If the gyoza is not fully cooked, let it steam for an additional minute or two.
Step 5: Make the Dipping Sauce
- Prepare the Sauce:
In a small bowl, combine the soy sauce with freshly grated ginger. If you want some heat, add a few drops of Tabasco® to taste. Stir well to combine.
Step 6: Serve and Enjoy
-
Serve the Gyoza:
Arrange the gyoza on a plate, serving them hot. Pair them with the dipping sauce for an extra burst of flavor. -
Enjoy!
These delicious, crispy-on-the-bottom and tender-on-the-top meat-filled dumplings make for a perfect appetizer, appetizer platter, or a light meal. Pair them with a bowl of miso soup or steamed vegetables for a complete meal.
Tips and Variations:
-
Vegetarian Option:
Swap out the ground pork for a plant-based protein such as tofu or tempeh, and add more vegetables like mushrooms, cabbage, and carrots for a vegetarian gyoza. -
Freezing the Gyoza:
Gyoza can be made in advance and frozen. Simply arrange the uncooked gyoza on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a zip-top bag for storage. To cook frozen gyoza, follow the same steps as above but add a couple of extra minutes to the cooking time. -
Serving Suggestions:
These gyoza are fantastic served with steamed rice, a simple salad, or a side of stir-fried vegetables. A hot cup of green tea makes the perfect beverage pairing!
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 18g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 500mg |
| Cholesterol | 60mg |
This Japanese Meat Ravioli (Gyoza) recipe offers a wonderful balance of crispy, savory goodness with a touch of spice. The combination of ground pork, fresh vegetables, and aromatic spices makes for an irresistible appetizer that’s perfect for any occasion. Serve with a soy-ginger dipping sauce, and you’ll have a crowd-pleaser that’s both delicious and satisfying!
