Curry Flavor Age Gyoza (Deep-Fried)

Method12 steps

1. 1

   Step 1: Finely dice the 100 g onion, 50 g fresh shiitake mushrooms and 50 g drained canned bamboo shoots. Shred the 30 g melting cheese and prepare the 2 tsp grated garlic and 1 tsp grated ginger. Put these in a mixing bowl with the 200 g ground pork, ½ tsp salt, ½ tsp sugar, 1 tsp koikuchi soy sauce, 1 tsp oyster sauce, 1 tbsp lard, 1 tbsp Japanese curry powder and 1 tbsp sake.

   Uses 200 g ground pork · 100 g onion (finely diced) · 30 g preferred shredded melting cheese (cheddar, gouda or similar) · 50 g fresh shiitake mushroom (finely diced) · 50 g canned bamboo shoots (finely diced) · 2 tsp grated garlic (or garlic paste) · 1 tsp grated ginger root (or ginger paste) · ½ tsp salt

   
2. 2

   Step 2: Mix the filling from step 1 thoroughly until the meat, vegetables, cheese and seasonings are evenly distributed.

   Uses prepared curry-gyoza filling ingredients

   
3. 3

   Step 3: Set a small bowl of clean sealing water and a tray next to the filling from step 2. Take one of the 45 wrappers and place about ½–1 tbsp filling in its center, using only as much as fits comfortably with a generous border. Lightly wet the border with the sealing water.

   Uses 1 wrapper from the 45-wrapper supply · About ½–1 tbsp prepared filling for this wrapper · Clean water as needed to seal the gyoza wrappers

   
4. 4

   Step 4: For the filled wrapper from step 3, pinch two opposite edges together and push them towards the center so the remaining edges form a cross on top.

   Uses The filled wrapper being folded

   
5. 5

   Step 5: Firmly pinch all the edges of the dumpling from step 4 together to seal them.

   Uses cross-shaped filled wrapper

   
6. 6

   Step 6: Fold each flap of the sealed dumpling from step 5 down in the same direction to make the windmill shape.

   Uses sealed cross-shaped dumpling

   
7. 7

   Step 7: Check the center of the windmill dumpling from step 6 and pinch firmly to close any hole.

   Uses windmill-shaped dumpling

   
8. 8

   Step 8: Lightly dust the tray with flour and place the sealed dumpling from step 7 on it. Repeat steps 3–7 with the remaining wrappers and filling, one wrapper at a time, until the filling or wrappers run out. Keep any unused supplies refrigerated and keep the formed raw dumplings chilled while you prepare the oil.

   Uses first sealed windmill gyoza · Flour as needed to lightly dust the tray for shaped gyoza · Remaining wrappers from the 45-wrapper supply, one at a time · Remaining prepared filling, about ½–1 tbsp per wrapper as it fits · Clean water as needed to seal the gyoza wrappers

   
9. 9

   Step 9: Heat enough frying oil in a suitable pot or deep pan to 170 °C (338 °F). Once hot, carefully add an uncrowded batch of fresh chilled gyoza from step 8 and fry the first side for about 2 minutes. Keep the remaining raw dumplings refrigerated.

   Turn the current gyoza batch · 2 minUses cooking oil (for deep-frying) · An uncrowded batch of freshly shaped chilled gyoza

   
10. 10

    Step 10: Turn the same batch from step 9 and fry the second side for about 2 minutes, until crisp and golden. Continue if needed until the filling is fully cooked and the center reaches 71 °C (160 °F).

    Check the second side and filling · 2 minUses current gyoza batch in frying oil

    
11. 11

    Step 11: Lift the cooked gyoza from step 10 onto a wire rack to drain. Return the oil to 170 °C and repeat steps 9–11 in uncrowded batches with the remaining shaped gyoza from step 8.

    Uses The cooked gyoza, drained on the rack · Remaining chilled shaped gyoza for subsequent batches · The frying oil, brought back to 170 °C between batches

    
12. 12

    Step 12: Serve the hot, drained gyoza from step 11 with ready ponzu sauce for dipping.

    Uses Finished fried gyoza, drained and ready to serve · ponzu sauce (for dipping)