What is Gyoza?
Gyoza (餃子) are dumplings filled with pork, vegetables and seasonings, and then wrapped in a thin dough. Although they are eaten all across Japan, the dish originates from China and are originally called “Jiaozi”.
In English they are usually called dumplings or pot stickers.
They can be steamed, deep fried or pan fried, they’re pretty versatile. Most Japanese people fry them in a pan and then add a lid so they steam for a while. That way, they become crispy on the bottom and soft on the top, delicious!
GYOZA WITH A TWIST
Okay this was just an experiment for me. An experiment that I came up with when I was watching YouTube video about how to make colourful pasta scratch. I was like “I can make gyoza wrappers from scratch, I like squid ink pasta, why not putting the idea into gyoza?”
Then I instantly thought “The filling has to be prawns, not mince meat and I need to come up with some other sauce.”
So that was an experiment of finding ingredients that goes well with squid ink gyoza wrapper.
My conclusion was:
- Prawn base filling
- Lemon juice base dipping sauce
And this article is the recipe of my experiment!
What is the difference between gyoza and dumplings?
There’s not really a difference, more like the word “dumpling” is an umbrella term for all kinds of dumplings. Gyoza is a type of dumpling made from a folded circular wrapper, filled with pork, shrimp or vegetables and pleated around the edge.
Is it safe to eat squid ink?
Squid ink is perfectly safe to eat! Firstly, only a small amount is used so it is unlikely to affect your body in any way. Also, it is said to contain nutrients and antioxidants but the small amount consumed means you probably won’t benefit from them.
What does squid ink taste like?
Squid ink has a rich and deep, brine-like taste. But it’s subtle too and pairs very nicely with other seafood.
What other dishes can be made with squid ink?
Squid ink is commonly used in pasta and risotto. It’s very good in paella too.
Does squid ink stain your teeth?
Squid ink won’t stain your teeth, but it can definitely stain clothes and skin. If it gets on your skin then it will eventually wear off though.Print
How to make Squid Ink Gyoza with Seasoned Shrimp filling
For the Gyoza Wrappers (makes 16)
- 50g Strong Flour
- 50g Weak Flour
- 1/4 pinch Salt
- 30ml Boiling water
- 4g Squid Ink paste
For the Filling
- 150g Shrimps
- 1/2 tsp Black Pepper
- 1 tbsp Soy Sauce
- 3 Cloves Garlic
- 1 tsp Parsley
- (Spring onion) / 1/4 White onion
- 1/2 tbsp Corn Starch
- 1 tsp Spring onion
- 1 tbsp Sesame oil
- 1 tbsp Lemon juice
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/4 tsp Black pepper
For the Gyoza Wrappers
- First, measure out 50g weak flour and 50g strong flour and use a sieve to sift them into a large bowl.
- Add a pinch of salt and mix it in with the flour.
- Add 30ml of hot boiled water and 4g squid ink to the flour and mix with a spoon until you have a sticky dough.
- Transfer the dough to a clean surface. Add a little flour to the surface if your dough is a bit sticky, but be sparing. Too much flour = dry dough.
- Knead for 10 minutes until you have a smooth ball of dough.
- Wrap it up in plastic kitchen wrap and leave to rest for 30 minutes at room temperature.
- Once rested, cut the dough in half and roll each piece into even cylinders.
- Wrap one of them back up and set aside for later. (This is to stop it from drying out)
- Cut the cylinder you kept out in half, then half again, then half again until you have 8 pieces.
- Roll each piece into a ball.
- Now dust your surface with flour and push one ball of dough flat down using the lower part of the palm of your hand.
- With a flour dusted rolling pin, roll it up and down. Then turn the wrapper 90 degrees and roll again. Make it as thin as you can without breaking it.
- Pick up the wrapper and use your fingers to pinch around the edges, making the edges even thinner and neatening the circle shape.
- Generously sprinkle flour on the top and bottom of the wrapper.
- Repeat steps 11 to 14 for the other 7 balls of dough.
- Repeat steps 9 to 15 for the other cylinder, you will end up 16 wrappers in total.
- We recommend using them straight away, but they can be stored in the refrigerator for 2-3 days or the freezer for about 1 month. (see note)
For the Filling
- Prepare your shrimp first. If it’s frozen, defrost it and make sure to remove all the shells, tails and veins.
- Finely chop your spring onion, parsley and garlic.
- Divide the shrimps into half. Finely chop half and mash the other half into a paste. (This adds texture!)
- In a bowl, add both the cut shrimp and mashed shrimp together and add your spring onion, parsley and garlic.
- Add 1 tbsp soy sauce, 1/2 tbsp corn starch and a pinch of black pepper to the bowl and mix.
For the Sauce
- Take a small bowl and add 1 tsp spring onion, 1 tbsp sesame oil, 1 tbsp lemon juice, 1/2 tsp salt and sugar, 1/4 tsp black pepper and mix well.
Forming the Gyoza
- Prepare a small bowl of water.
- Take your gyoza wrapper in the palm of your hand and use a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won’t be able to seal it!
- Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.
- Carefully fold the gyoza but don’t let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.
- Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.
- Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you’ll soon get the hang of it!
Cooking the Gyoza
- First, mix 50ml of warm water and 1 tsp flour to make a slurry.
- Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.
- Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.
- Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.
- While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.
- Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.
- Flip them all onto a plate together and serve with the dipping sauce!
If you decide to freeze the wrappers, make sure they’re well floured and in an airtight container to prevent freezer burn. When you’re ready to use them, defrost them first.
You can also form the gyoza and then freeze, these are good cooked from frozen. (They will need a little longer in the frying pan though!)
This recipe makes 16 gyoza wrappers. If you’re making your own filling you will need about 150g of meat/vegetables to fill them all up.
- Category: Seafood
- Method: Frying
- Cuisine: Japanese
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