I LOVE Japanese food. LOVE IT. I adore sticky white rice, the sauces, the fishes and meats, all those strong flavors. Most of all, I love gyoza though. They’re like little packages of tasty, flavorful joy. Just like with pizza, a grain-free girl needs alternatives.
When I came across the Skinless Gyoza video on Mark’s Daily Apple (link to text recipe), I was very intrigued! If you haven’t seen the video, it’s really a nice demo of the recipe. If you’re going to make this recipe on a weeknight, I’m going to disagree with the lovely gentleman and say, it’s ok to be a wimp if you want to use a food processor. It’s a lot of chopping and sometimes you just don’t have the time or patience to do it. Hey, if you’re cooking fresh, real food from scratch, I think we can allow ourselves a couple of shortcuts! I made a few modifications based on my personal preferences.
I made this recipe twice and the second time was much better – here’s my pro tip: don’t crowd the pan.
This is probably the most I would advise at one time. They come out so much better when they’re not sweating from being too close together. I fried mine in bacon fat. Mmmm. I got about 40 gyoza. I wanted to count them, but I was too distracted by eating them as soon as they were cool enough while I cooked the rest. Don’t judge me!
Here are my finished gyoza:
Yes, some of mine fell apart! I think I should have just taken a bit more time to work the meat – they should hold together before cooking. In fact, if you let them rest for a few minutes, they’ll hold together even better before adding them to the pan. I think it would make a really tasty stir fry if you didn’t have the time or inclination to roll out 40-50 gyoza. I would probably just slice the cabbage, rather than chop it up if I were to make it as a stir fry. I also used rice wine vinegar for the dipping sauce this time. The balsamic was lovely but on this night I really wanted a more authentic (at least as I’ve been acquainted with Japanese cuisine) flavor.
Bottom line, I love these. I will admit I miss the burst of liquid from inside the dumpling skin that you get with traditional gyoza, however, this is ALL flavor and I didn’t miss this sensation after the first bite or two. Both days that I heated up the leftovers at work, I got compliments from my co-workers because they SMELLED SO GOOD!