Chives, pork and shrimp gyoza (餃子)

Experiment: Chives, pork and shrimp gyoza

Mr. Clam is a HUUUUGE fan of gyoza.  I think he can have it everyday if he can.  I would love to cook gyoza as much I would like to but then… I always fail… which is very frustrating.  I don’t know about you… but my gyoza always stick onto the pan when I cook them.  For a while, I gave up pan-frying gyoza; I just boil them.  That way I will not tear the skin during cooking… what a good way of cheating! hehe!  (Well it’s still the same thing and it’s cooked, right?  It’s edible! :P)

Well until recently… I decided to give it a try again.  I searched on the internet and looked for ways to prevent gyoza from sticking.  I did follow some of the methods mentioned in forums, but still no luck.  I don’t know if it’s coz of the pan that I use or something’s wrong with the element.  ANYHOO… I found this interesting method… and it says it helps preventing the gyoza from sticking.  The trick is to use water with dissolved flour instead of plain tap water to cook the gyoza.  Well this very first time I tried this method, it worked!  Hope it’ll work next time too~

OH forgot to mention… I made chives, pork and shrimp gyoza this time.  Hope you like it! 🙂

1 pack gyoza wrapper (the round type)
400g ground pork
200g Chinese chives, finely chopped
150~200g shrimp, peel and devein
1-2 tbsp chopped ginger

2 tbsp sake
1.5 tbsp soy sauce
1 tbsp sesame oil
white pepper – as much as you like

Cooking oil
300ml water
1 tbsp flour

1) Mince the shrimp until it becomes a paste.

2) Wash the chives, then let it dry.  Chop into small pieces.

3) Put the shrimp, chives, ground pork and ginger in a large bowl.  Then put the sake, soy sauce, sesame oil and white pepper in the same bowl.  Mix everything together until it becomes like a paste like texture.

4) Put about a table spoon of 3) onto the centre of the gyoza wrapper.  Wet the edges of half of the gyoza wrapper, then seal.  Make as much gyoza as you like.

5) Turn the stove on to the high heat.  Put some oil in the frying pan, and swirl it around to make sure that it covers every inch of the frying pan.  If you put in too much oil, pour the oil out.  You don’t want greasy gyoza… do you?

6) When the frying pan is HOT, put the gyoza in.  Let it cook for about 2-3 minutes.

7) In a small bowl, mix the 300ml of water and 1 tbsp flour together.  Mix until the flour is dissolved.

8 ) Pour 7) in the frying pan, and cover the pan with a lid.  Let it cook for about 8-10 minutes.  If there’s still water in the frying pan, just let it cook until the water evaporates.

9) Remove from heat.  You should be able to get the gyoza out without much difficulties!



1) If you wrap more gyoza than you can finish, you can store the gyoza in freezer.   Here’s how: Put a piece of tin foil on a baking tray, sprinkle corn starch on the tin foil and wipe the corn starch across the tin foil to cover every inch of the tin foil.  Put the freshly made gyoza on the tin foil.  Make sure that the gyoza doesn’t touch each other, otherwise you can’t separate them after they’re frozen.  Put them in the freezer for an hour.  When they gyoza is hard, then you can store them in zip loc bags.  (If you skip this step and just put the freshly made gyoza in a zip loc bag, they will be stuck together and you can’t separate them unless you break them – which would break the wrapper as well… not good)

2) The flour water actually makes the bottom of the gyoza golden and crispy! 

3) The flour water will become like a sheet of paper after it’s cooked.  It “binds” the gyoza together.  Some Japanese restaurants actually serve the gyoza with the gyoza stuck together with that sheet of… golden crispy thing!


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  1. #1 by soto on June 30, 2011 - 6:26 am

    oh sweet! I always wondered how restaurants got the gyoza to have that crispy edge. When you say Chinese chives, is it ‘nine’ choi? (i don’t actually know how to write it, but it sounds like nine, or dog)

  2. #2 by foodlabasia on June 30, 2011 - 2:58 pm

    Yes that’s the “9 choi”. Chinese ones are thinner and softer. Wonder what it’s like to use western ones….

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