Halal Gyoza Recipe by Rahmania san

Easy Side Menu at Home

Written by Rahmania Radjadi san (www.rahmaniaradjadi.com)

The first time I arrived in Japan was for a 14 days business trip and that was 2012. I was participating The Tokyo Gift Show with my mother. The thing that stick in my mind was my curiosity for the taste of the authentic of Japanese gyoza. The later I knew that there was no gyoza around the hotel I stayed was halal.

Three years later I moved to Japan and I remembered that trying cook gyoza at home was one the first thing I wanted to do on the list. After trying a couple times, finally I could cook a simple and delicious gyoza. I hope you could try it at home too!

This recipe produce about 30 pieces. I like to use all of my gyoza wrap because I prefer to stock uncooked gyoza on the freezer rather than having leftover gyoza wraps on the fridge.

Here is the ingredients:

Ingredients of Gyoza and Dipping Sauce

Gyoza

500 g of ground chicken meat (if you hard to find the halal ones, try to make your own ground chicken using halal chicken like I often do)
4-5 cups of finely cut cabbage and 1 table spoon of salt
1 cup of nira (chives) or negi (leeks) or green onions
2 table spoons fine grated garlic
2 table spoons grated or finely chopped ginger
4 table spoons of soy sauce
6-8 table spoons of sesame oil
1 table spoon of ground black pepper
1 table spoon of salt
1-2 table spoon of sugar
4 table spoons of corn starch or potato starch mixed with water
4-5 table spoons of apple juice (as rice vinegar/mirin substitutes)
Gyoza wrap (the circle ones)

Dipping Sauce

6 table spoons of soy sauce
3-4 table spoons of brown sugar
3 table spoons of apple juice (as mirin substitute)

Cooking Methods

Filling and Wrapping Steps

Wraping gyozas is really a fun activity for me ;) — Wrapping gyozas is really a fun activity for me 😉

Mix the cabbage with a 1 table spoon of salt in a large bowl, let it sit for about 15 minutes. After 15 minutes, grab a kitchen paper and press the cabbages with it to discard water
Put the ground chicken, cabbage, and nira in a bowl then mix it well until the three of them are mixed
Add the grated garlic, ginger, soy sauce, sesame oil, black pepper, and salt
Add the apple juice and mix it
Gradually add the starch then mix it again until everything is well mixed
Prepare a water in a small bowl
Wrap the gyoza and use the water to seal the gyoza at the edge

Cooking Steps

Make the dipping sauce, put all the sauce ingredients into a bowl and mix it well
Heat a medium size pan
Pour 1 table spoon of cooking oil into the pan
Put the gyoza on the pan as many as it can then cook it in medium heat for about 1 1⁄2 minutes or until the bottom of the gyoza is brown
Add a half cup of water to the pan, increase the heat into high and close the pan
Let the gyoza steamed for about 3 minutes
After that put the gyoza into a plate with brown sides face up
Your gyoza is ready to consume

This recipe is pretty much easy and I love cooking gyoza at home and because I like gyoza so much, I ussualy eat gyoza with some vegetables alone without rice. I hope you can also enjoy this recipe.

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