When I make gyoza, I use “wonton skin” which is readily available at a regular grocery store. The wonton skin is square and a bit thicker than a classic Japanese-style gyoza skin. Japanese-style gyoza skin (picture #2) is available (most are frozen) but I did not bother to get it until now. Since we were getting groceries from Weee anyway and they had
Myojo brand 明星食品 frozen Japanese-style gyoza skin, I ordered this with frozen ground pork for making gyoza. The result is definitely worth it (for us). Since it is round, the gyoza looks nicer and the thin skin makes a nice crispy outside without being too heavy or filling (#1). I served the gyoza with
pickled daikon,
cucumber and marinated quail egg.
The filling is my usual. Finely chopped cabbage which I blanch and squeeze out moisture, finely chopped scallion, ground pork, grated garlic and ginger. I added soy sauce and small amount of sesame oil.
Cooking is also as usual. First, brown all sides of the gyoza (the standard method is brown only one side but we like brown and crispy on all sides) with vegetable oil with a splash of dark sesame oil. Once all sides are brown, add a small amount of water and place on the lid. Steam for 1-2 minutes or until no more steam is coming out. Remove the lid and crisp up the skin again.
I made quite a few gyoza. We keep them in a sealable container in the fridge and warm them up in the toaster oven. It works well and the gyoza tastes almost exactly like they were just cooked.
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