Gyoza variations and 3 dipping sauces

There is the “right way” to prepare gyoza and similar dumplings. But why be limited by that. Here are several assorted gyoza variations, together with some non-traditional dipping sauces.

Gyoza are a dumpling commonly prepared in East Asia. The Japanese word gyoza, and the dish, has its origins in the Chinese jiaozi, also known as potstickers in North America. Restaurants specialising in gyoza indicate that preparing gyoza may not be as straightforward as it first seems. It did take a bit of perseverance.

And that perseverance was rewarded. These gyoza variations were delicious. I decided to make gyoza with 3 different fillings, including two vegetarian gyoza. Three different dipping sauces add to the variety. None of these are traditional fillings or sauces. I decided to have a bit of fun with this one.

Wrapping and then cooking the gyoza are skills that take some patience and practice. There is a good video on how to fold the gyoza wrappers here… 

The gyoza folding was a collaboration with my young daughter, so the ones in the photo are not textbook perfect. At least that’s my excuse.

I casually mention braised beef brisket in the ingredients. Of course braised beef brisket is a whole exercise in itself. I used left-overs from this Hong Kong Braised beef brisket recipe. Check out this Bò kho version– yet another gyoza variation.

Assorted gyoza and 3 sauces

Course: Lunch, Main Course

Cuisine: Asian Inspired, Japanese

Keyword: gyoza

Servings: 6 people

Author: Steve Paris

There is the "right way" to prepare gyoza and similar dumplings. But why be limited by that. Here are several assorted gyoza variations, together with some non-traditional dipping sauces.

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Ingredients

Leek and mushroom gyoza

• 100 g baby shiitake mushrooms
• 100 g enoki mushrooms
• 100 g tree ear mushrooms
• 3 small leeks or 2 medium ones
• 1 medium carrot
• 4 cloves garlic
• 30 g butter
• 3 Tbsp olive oil
• 2 tsp miso paste
• 1 tsp freshly ground black pepper
• 1 egg yolk

Asparagus, sweet potato, and ginger gyoza

• 1 bunch Asparagus
• 2 medium sweet potatoes
• 1 thumb ginger finely grated, 20mm x 15mm
• Salt and pepper

Beef brisket and broccoli gyoza

• 200 g braised beef brisket
• 1 head of brocolli
• 1/2 tsp salt
• 1 tsp pepper

Vietnamese dipping sauce

• 8 teaspoons finely minced garlic about 8 medium cloves
• 4 tablespoons Vietnamese fish sauce (from Phu Quoc if you can get it though beware of fakes)
• 4 tablespoons fresh juice from about 4 limes
• 2 tablespoons light brown sugar
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 teaspoon chili flakes

Red curry dipping sauce

• 6 tablespoons coconut milk
• 1 tablespoon Thai red curry paste
• 1/2 Tbsp fresh juice from 1 lime about 1/2 the lime
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons honey
• 1 teaspoon grated fresh peeled ginger

Soy, ginger, and chili dipping sauce

• 1 cup soy sauce
• 2 Tbsp rice vinegar
• 1 tbsp Asian-style roasted chili paste
• 1 Tbsp honey
• 1 tsp finely grated ginger
• 3 tsp sesame oil

Instructions

Leek and mushroom gyoza

• Wash and finely chop the leeks and mushrooms
• Peel the carrot and julienne
• Peel and finely chop the garlic
• Cook the garlic, leeks, and carrot slowly in butter until the leeks are very soft
• Cook the chopped mushrooms in batches so that they get a little browned rather than just soggy.
• Allow to cool a little
• Combine the vegetables, miso, egg yolk, and pepper
• Fill gyoza wrappers

Asparagus, sweet potato, and ginger gyoza

• Peel sweet potatoes and boil until soft. Drain and allow to cool a little.
• Wash and chop the asparagus into 5mm sections
• Saute the asparagus and ginger in 10g butter until fragrant. Asparagus should still be crispy.
• Mash the sweet potato
• Combine mashed sweet potato with asparagus and ginger.
• Season with salt and freshly ground pepper.
• Fill gyoza wrappers

Beef brisket and broccoli gyoza

• Finely chop the heads of the broccoli. Discard the stalks (or keep for a veggie stock)
• Saute the broccoli in a little olive oil for a minute or two. It should still be crisp.
• Finely chop or break up the beef brisket. Combine with the broccoli, salt, and pepper.
• Fill gyoza wrappers

Black garlic, black beans, and anchovy gyoza

• If using uncooked black beans, cook the beans according to the packaging. I used left over beans from this recipe.
• Mash the black garlics cloves and anchovies
• Coarsely mash the cooked black beans
• Fill gyoza wrappers

Vietnamese dipping sauce

• Combine all ingredients in a bowl and stir until the sugar is dissolved

Red curry dipping sauce

• Combine coconut milk and curry paste in a small saucepan over medium heat and bring to a simmer. Cook, stirring, until slightly thickened and fragrant, about 30 seconds. Remove from heat and set aside.
• Meanwhile, combine lime juice, soy sauce, fish sauce, honey, and ginger in a small bowl. Add coconut-curry mixture and stir thoroughly to combine. 

Soy, ginger, and chili dipping sauce

• Combine all ingredients in a bowl and stir.

Cooking the gyoza

• Add a little canola oil to a skillet or non-stick pan on a medium heat
• Add the gyoza to the pan, maybe 5 or 6 at a time, folded edge up. Cook until the bottom has browned.
• Add 1/2 cup hot water and immediately cover so that the gyoza are cooked by the steam.
• After 3 or 4 minutes, remove the cover.
• Drizzle some sesame oil into the pan and cook until any remaining water has boiled off and the base of the gyoza is crispy.

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