Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Gyoza

Asian

  • Please log in to reply
60 replies to this topic

#1 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 05 January 2004 - 04:54 PM

I made gyoza last night and it has been years since I made them.
I always thought it was too time consuming and would occasionally by them already prepared but my kids never cared for them, so I rarely served them.
Well I have discovered that letting my kids help me means that it takes almost no time at all and I just can't get over how different they taste! :blink: :shock: :biggrin:

I think I will never buy them again.....
I just made the simple typical filling of pork and Chinese cabbage and it was good but could have been so much better.

Anyone have some favorite gyoza fillings they want to share?

My gyoza :biggrin:
Posted Image


EDIT
and by the way my kids loved them!!

Edited by torakris, 05 January 2004 - 04:55 PM.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#2 anil

anil
  • participating member
  • 1,492 posts

Posted 05 January 2004 - 08:58 PM

28-29 of them ? These were appetisers ? It looked like a meal in itself :-) We had gyoza yesterday as apps. with some hot sake before our Shabu Shabu was set up and served.

In NYC I've found gyoza wanting -- Either it is overtly done i.e they fried it a tad too much or it is mushy-gushy -gooey ...

The sauce served with gyozas, are they regionally different ? Kyoto Vs Tokyo ?
anil

#3 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 05 January 2004 - 09:33 PM

28-29 of them ? These were appetisers ? It looked like a meal in itself :-) We had gyoza yesterday as apps. with some hot sake before our Shabu Shabu was set up and served.

In NYC I've found gyoza wanting -- Either it is overtly done i.e they fried it a tad too much or it is mushy-gushy -gooey ...

The sauce served with gyozas, are they regionally different ? Kyoto Vs Tokyo ?

actually there were 48 of them! there are two layers....
It was also for 5 people and was the main part of a meal with smaller dishes.

Good question about the sauces.
I do what I have always considered the typical sauce of soy-vinegar-rayu (chile oil), but I know some people who just dip them in vinegar.
I am not sure of regional differences....
anyone?

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#4 Jon Tseng

Jon Tseng
  • participating member
  • 2,077 posts

Posted 06 January 2004 - 12:14 AM

Lamb is a good, slightly different, filling I had in Beijing

Scrambled eggs and chinese chives is also good for veggies

Also did chinese wind-dried sausage, mozarella and basil once. very nice!

J

Edited by Jon Tseng, 06 January 2004 - 12:15 AM.

More Cookbooks than Sense - my new Cookbook blog!

#5 helenjp

helenjp
  • eGullet Society staff emeritus
  • 3,232 posts

Posted 06 January 2004 - 06:07 AM

My basic mix is nira (Chinese chives] and ground pork, usually with some cabbage, or sometimes chopped beansprouts instead. Plus dried shiitake. Recently I prefer to add a bit of chopped up beanthread vermicelli instead of cornflour, because it doesn't get so pasty. Seasoning: salt, pepper, sake or vinegar, a little sesame oil, and either soy sauce or miso. A Chinese friend (from Fukien} says a little sugar is essential.

Trouble with making your own gyoza is that you get used to "the mixture as before" and shop/restaurant gyoza just don't taste right, even if they are much tastier than ome-made!

I make them at least once or twice a month, and it seems to take no time at all to fold up a batch of 60! I know there are crimping gadgets, but I'm sure they would take longer

#6 dumpling

dumpling
  • participating member
  • 598 posts
  • Location:turn left at Greenland

Posted 06 January 2004 - 07:23 AM

Shrimp, ginger and cilantro.


Pork, chive and lop cheung

#7 smallworld

smallworld
  • participating member
  • 720 posts
  • Location:Tokyo, Japan

Posted 14 January 2004 - 01:26 AM

Those gyoza look great!

I actually prefer my gyoza steamed or boild, with a thick juicy skin. But I like yaki-gyoza too and since that's what we're talking about then that's what I'll stick to!

My husband's gyoza are very good (he used to work in a ramen shop) but he makes them so rarely. His is fairly typical with pork, nira, chinese cabbage, ginger, garlic, sesame oil etc. Sometimes a bit of miso and/or sugar. I make the dip, which is a mix of chilli sauce, soy sauce, vinegar, crushed sesame seeds and sliced negi.

Helen, you may be right about getting used to homemade gyoza, but we make them so rarely that I've never had that problem!
But one way to avoid being disappointed with restaurant gyoza that just aren't the same as homemade is to go to a place that features unusual fillings.

Lee Gyoza in Shinjuku is just such a place. Their regular yaki-gyoza are good, as are their tetsu-nabe gyoza (long open-ended gyoza served sizzling on an iron grill) and sui-gyoza (boilded gyoza).
But the real fun is in ordering their interesting fillings. The gyoza menu has a few categories:
-Vegetable Gyoza, including shiso, asparagus, potato, coriander and more.
-Seafood Gyoza, with tuna, iwashi, mentaiko etc.
-Special Gyoza, with cheese, mochi, kimchi.
-Special Mix Gyaza, with combos like cheese tomato, mochi cheese, mentaiko and potato, and mochi kimchi.
-Miss-match Special Gyoza, featuring corn-mayonnaise, tuna-mayonnaise, and shiso-iwashi.
-Dessert Gyoza, with sweet potato-butter, anko-mochi, and chocolate-banana (way better than they sound, but be sure to use new chopsticks and DON'T dip them!).

Here is their complete menu by the way (in Japanese only, sorry!):

http://wactes.actes....e/esinmenu.html


My favourites are shiitake, shiso-iwashi, mentaiko-potato, and mochi-kimchi, and all of the dessert gyoza. For dipping they used to offer the usual soy sauce, rayu and vinegar plus chilli sauce and grated daikon. You could make adjust it to your own taste, from light and refreshing to wickedly spicy, or somewhere in between. They seem to have stopped that now.
My eGullet foodblog: Spring in Tokyo
My regular blog: Blue Lotus

#8 helenjp

helenjp
  • eGullet Society staff emeritus
  • 3,232 posts

Posted 14 January 2004 - 05:50 AM

Smallworld, those sound interesting! I recall having iwashi (fresh sardine) gyoza and liking them...and I've made scrambled egg and nira (chinese chives) filling and that was good too.

The worst restaurant gyoza I've ever encountered was the "Giant Gyoza"...featuring large amounts of ITO KONNYAKU in the filling. Those devil's tongue root noodles were tough and impossible to bite through, and they had toughened the meat in the filling too. DH and I glared at the sign reading "We take pride in our
famous Giant Gyoza" -- and chewed - and chewed - and chewed.

Dessert gyoza...I recall reading about banana harumaki, but dessert gyoza deserves some thinking about!

#9 Dejah

Dejah
  • participating member
  • 3,326 posts
  • Location:Brandon, Manitoba

Posted 14 January 2004 - 06:22 AM

Silkened coasely chopped chicken breast and slivered ginger, seasoned with a bit of sesame seed oil, salt, pepper.
Dejah
www.hillmanweb.com

#10 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 21 May 2004 - 03:57 PM

Now that the weather is getting warmer, I have a hankering for sui-gyoza, these are ones that are boiled and then served cold.
I have to admit to never making these type in my life but I want to try. Can you use the same gyoza skins?
what are some good fillings?

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#11 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 21 May 2004 - 04:01 PM

Here is a picture for those unfamiliar:

http://allabout.co.j...13/rcp13_t1.jpg

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#12 Gary Soup

Gary Soup
  • legacy participant
  • 865 posts

Posted 21 May 2004 - 05:47 PM

I have to admit to never making these type in my life but I want to try. Can you use the same gyoza skins?
what are some good fillings?

I can't comment on gyoza, but Chinese chefs who are very particular will make shui jiao skins differently than guo tie skins. For one thing, the shuijiao wrapper dough is made with cold water, while the guotie wrapper dough is made with warm water, presumably to release more gluten.

Personally, I don't think it makes a lot of difference. We turn our jiaozi into guotie all the time at home.

#13 Hiroyuki

Hiroyuki
  • participating member
  • 5,124 posts
  • Location:Shiozawa area of Minami Uonuma city, Niigata, Japan

Posted 22 May 2004 - 02:38 AM

these are ones that are boiled and then served cold.

Are you sure that they are always served cold? I like them hot.

I know that in China, gyoza are sui-gyoza, but I prefer yaki-gyoza.

#14 Gary Soup

Gary Soup
  • legacy participant
  • 865 posts

Posted 22 May 2004 - 08:51 AM

Are you sure that they are always served cold?  I like them hot.

I know that in China, gyoza are sui-gyoza, but I prefer yaki-gyoza.

In China sui-gyoza are "shui jiao"; yaki-gyoza are "guo tie" (known as "potstickers" in English). Shiu jiao and guo tie are almost the same dumpling, but cooked differently. Shui jiao are always served hot in China.

#15 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 22 May 2004 - 03:51 PM

these are ones that are boiled and then served cold.

Are you sure that they are always served cold? I like them hot.

I know that in China, gyoza are sui-gyoza, but I prefer yaki-gyoza.

suigyoza can also be served hot, but the majority of the time I see them on the menu it is the cold variety (especially the warmer months).
Do the Japanese use a word to differentiate between the cold ones and the hot ones? I don't think I have ever seen either one one called anything but suigyoza.....

Sorry about the confusing post, I had been only thinking about the cold ones for the past couple days. :biggrin:

Of course with the temperature in Tokyo today only going to hit about 58 F (14 C) and be rainy, the hot ones are sounding quite good!!

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#16 Hiroyuki

Hiroyuki
  • participating member
  • 5,124 posts
  • Location:Shiozawa area of Minami Uonuma city, Niigata, Japan

Posted 22 May 2004 - 04:29 PM

Do the Japanese use a word to differentiate between the cold ones and the hot ones?

The only words I can think of are:

温製 (on-sei) for hot ones
冷製 (re-i-se-i) for cold ones

Look at the menu:
http://www.gyouza-h.com/tenpo.html

I guess 水餃子 on the menu is served hot, while 冷製水餃子 is definitely cold.

As for gyoza skins, I guess you already know that you can use the same ones as those for yaki-gyoza, but some websites recommend that you make thicker ones by yourself.

#17 Min

Min
  • participating member
  • 53 posts
  • Location:Singapore

Posted 24 May 2004 - 02:54 AM

Looks great Kris! :smile: I like mine with minced pork,shrimp,scallions and chestnuts.

#18 EdS

EdS
  • participating member
  • 471 posts
  • Location:SF

Posted 19 December 2004 - 08:57 PM

Rather than talking about fillings for gyoza, how about gyoza used as a filling. A crepe filling? A dosa? What is this? :raz:

A gyoza crepe?

#19 EdS

EdS
  • participating member
  • 471 posts
  • Location:SF

Posted 19 December 2004 - 09:05 PM

OK, it looks like that photo was taken in a Chinese restaurant in Japan but I'm still curious about what that concoction is. Gyoza Tarte Tatin?

Oh, and here's a good photo.

#20 SobaAddict70

SobaAddict70
  • legacy participant
  • 7,609 posts
  • Location:Hobbiton, the Shire

Posted 20 December 2004 - 02:48 PM

Well, I had lunch at Roppongi yesterday, in the Upper West Side, here in NYC.

Vegetable gyoza
Chicken tempura udon
two pieces of uni sushi

Sushi was sort of ok for a better-than-average Japanese restaurant. A 6 out of 10, for perspective purposes. Ditto for the tempura udon.

The menu said "pan-fried vegetable gyoza", and that's what I was expecting. What came out instead was deep fried vegetable gyoza, served on top of a wilted green salad inside a deep fried rice dough shell and served with a carrot-ginger viniagrette, as a dipping sauce. These "gyoza" had a cabbage/shiso filling, not quite expected. It was....different. 7 out of 10 for this one.

Soba

#21 jschyun

jschyun
  • participating member
  • 1,552 posts

Posted 20 December 2004 - 04:34 PM

OK, it looks like that photo was taken in a Chinese restaurant in Japan but I'm still curious about what that concoction is. Gyoza Tarte Tatin?

Oh, and here's a good photo.

View Post

Looks like they put in some batter to stick them all together. Actually, looks pretty good to me.

--I misread your post at first so this post has been edited.

Edited by jschyun, 20 December 2004 - 04:36 PM.

I love cold Dinty Moore beef stew. It is like dog food! And I am like a dog.
--NeroW

#22 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 20 December 2004 - 04:40 PM

Actually these are a little different than the regular ones, these gyouza (not sure if they have a name) were all the rage a little while back. They are the same as pan fried gyouza but at the very end of cooking a very thin potato starch (katakuriko)-water mixture is poured around the edges of the pan and the pan tilted a bit so that it flows under the gyouza connecting them all with this thin crunchy batter. These are really good! :biggrin:

not sure about that second picture..... :blink:

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#23 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 20 December 2004 - 04:43 PM

The menu said "pan-fried vegetable gyoza", and that's what I was expecting.  What came out instead was deep fried vegetable gyoza, served on top of a wilted green salad inside a deep fried rice dough shell and served with a carrot-ginger viniagrette, as a dipping sauce.  These "gyoza" had a cabbage/shiso filling, not quite expected.  It was....different.  7 out of 10 for this one.

Soba

View Post


I wonder why they called them pan fried when they were deep fried???
what was it about them that you didn't like the filling or the deep fried part? or the dressing?

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#24 jschyun

jschyun
  • participating member
  • 1,552 posts

Posted 20 December 2004 - 05:21 PM

I make them at least once or twice a month, and it seems to take no time at all to fold up a batch of 60! I know there are crimping gadgets, but I'm sure they would take longer

View Post

When i was a kid, my mom made millions of gyoza and froze them for later use. She bought the little plastic crimping tool and to be honest, it didn't really save much time or effort, but it did put nice little ruffles in the gyoza edge. Also, if I remember correctly, you had to put exactly the right amount of filling or it wouldn't seal.
I love cold Dinty Moore beef stew. It is like dog food! And I am like a dog.
--NeroW

#25 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,501 posts
  • Location:FL

Posted 20 December 2004 - 06:21 PM

I make them at least once or twice a month, and it seems to take no time at all to fold up a batch of 60! I know there are crimping gadgets, but I'm sure they would take longer

View Post

When i was a kid, my mom made millions of gyoza and froze them for later use. She bought the little plastic crimping tool and to be honest, it didn't really save much time or effort, but it did put nice little ruffles in the gyoza edge. Also, if I remember correctly, you had to put exactly the right amount of filling or it wouldn't seal.

View Post


Technically, do Pan-Fried Mandoo count as Gyoza? Or are they a different animal?

We made these not too long ago, here is the thread (with pics and recipe) where we made some:

http://forums.egulle...showtopic=54007

We actually deep fried these, as opposed to pan fry, but the filling itself in the Mandoo was pretty traditional. We used Gyoza wrappers.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#26 jschyun

jschyun
  • participating member
  • 1,552 posts

Posted 20 December 2004 - 11:38 PM

Hmm, maybe the fillings might differ a little but the recipes all seem similar to me. They taste pretty similar too to me, for the most part.

So the answer is, uh, yeah they count. haha
I love cold Dinty Moore beef stew. It is like dog food! And I am like a dog.
--NeroW

#27 EdS

EdS
  • participating member
  • 471 posts
  • Location:SF

Posted 21 December 2004 - 01:52 AM

Actually these are a little different than the regular ones, these gyouza (not sure if they have a name) were all the rage a little while back. They are the same as pan fried gyouza but at the very end of cooking a very thin potato starch (katakuriko)-water mixture is poured around the edges of the pan and the pan tilted a bit so that it flows under the gyouza connecting them all with this thin crunchy batter. These are really good! :biggrin:

not sure about that second picture..... :blink:

View Post


That does sound good. I think I need to try this!

#28 SobaAddict70

SobaAddict70
  • legacy participant
  • 7,609 posts
  • Location:Hobbiton, the Shire

Posted 21 December 2004 - 08:50 AM



The menu said "pan-fried vegetable gyoza", and that's what I was expecting.  What came out instead was deep fried vegetable gyoza, served on top of a wilted green salad inside a deep fried rice dough shell and served with a carrot-ginger viniagrette, as a dipping sauce.  These "gyoza" had a cabbage/shiso filling, not quite expected.  It was....different.  7 out of 10 for this one.

Soba

View Post


I wonder why they called them pan fried when they were deep fried???
what was it about them that you didn't like the filling or the deep fried part? or the dressing?

View Post


It seemed to me a Japanese version (albeit a fancy hip version) of a classic Chinese-American eggroll minus the pork and shrimp and eggroll wrappers.

Soba

#29 ilyaura

ilyaura
  • participating member
  • 4 posts
  • Location:Kumamoto, Japan

Posted 21 December 2004 - 07:49 PM

Actually these are a little different than the regular ones, these gyouza (not sure if they have a name) were all the rage a little while back. They are the same as pan fried gyouza but at the very end of cooking a very thin potato starch (katakuriko)-water mixture is poured around the edges of the pan and the pan tilted a bit so that it flows under the gyouza connecting them all with this thin crunchy batter. These are really good! :biggrin:


They`re called hane-tsuki gyoza - (made with a wing??). Here is more of an explanation.

#30 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 21 December 2004 - 09:32 PM

Actually these are a little different than the regular ones, these gyouza (not sure if they have a name) were all the rage a little while back. They are the same as pan fried gyouza but at the very end of cooking a very thin potato starch (katakuriko)-water mixture is poured around the edges of the pan and the pan tilted a bit so that it flows under the gyouza connecting them all with this thin crunchy batter. These are really good! :biggrin:


They`re called hane-tsuki gyoza - (made with a wing??). Here is more of an explanation.

View Post


Thanks for the name, I don't think I had ever heard it before. They don't seem to be very popular around here any more but they were all over the place 1 to 2 years ago.

Also welcome to egullet! and that is a great blog and the link you posted.
  • cakewalk and like this

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org






Also tagged with one or more of these keywords: Asian