Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a must, IMO!), a dash of soy to meat mixture, 1 tbl of sake. The ginger adds a great flavor. Overall the gyoza were very tasty.
One thing I didn't quite understand was how much to cook the meat in the first step. I ended up cooking most of the meat through (in part because I had frozen ground beef, which pretty much required me to cook through to break apart), which in retrospect, might not be what the recipe stated, but aside from the meat inside the gyoza being looser, was not a problem. (i.e. nothing was overcooked)
My tip for the dipping sauce: I didn't have rice vinegar, so I ended up using sushi vinegar, which is a bit sweeter due to the addition of sugar. I thought this actually added a little bit (but not too much) of a nice sweetness to the sauce to balance out the flavors. I also added a few dashes (maybe about half a tsp) of "ra yu" hot sesame oil to add some of that great sesame oil flavor/smell and some heat to the sauce.
Lastly, I didn't do it with this recipe, but in the past, I've cooked frozen gyoza by putting the water (I think I used about half a cup) and oil together in the cold skillet, and then adding the gyoza as the water starts boiling. By boiling the gyoza in hot water/oil, it cooks the middle more evenly instead of just steaming the wrappers. After the water evaporates, if you want a crispier gyoza, you can allow it to brown by cooking it about ha
40 users found this review helpful
Mar. 1, 2008