Gyoza: The Ultimate Dumpling Cookbook. Paradise Yamamoto
together and make a
deep fold in one side
of the wrapper.
Make two more deep
folds and then seal
the outside edges
together.
Press the sealed
edges firmly to keep
the dumpling from
opening.
Now crush the
layers to the thick-
ness of one sheet.
Pull the cor-
ners together.
Cross the corners so that the
top edges line up. Moisten the
surfaces with water to aid in
sticking if needed.
Squeeze the layers
together until they
are as thin as
one sheet.
Shape the opening
with your index
finger.
20
The Penguin
This is a variation on the Cres-
cent wrap. The Penguin stands
upright.
Wrap the
filling as for the
Crescent wrap,
Use your index
finger to keep
ingredients inside
while you fold.
For the last fold,
instead of making a
point, push the end of
the wrapper inward
to make a flat base.
Squeeze the
edges to seal
the dumpling
shut.
Press the flattened
end down until the
dumpling stands
upright.
21
The
Handstand
This is an
open-ended
Crescent wrap,
with the other
end flattened
so the dump-
ling will stand
upright in the
pan.
Moisten the edges
of the wrapper
with water.
Lay a butterflied
shrimp across the
wrapper so that the
tip of the tail hangs off
the edge.
Add filling and
fold the wrapper
over it.
Form pleats on one
side of the wrapper
as for the Crescent
wrap, page 15.
For the last fold,
instead of making a
point, push the end of
the wrapper inward
to make a flat base.
Squeeze the edges to
seal the dumpling shut.
Press the closed end
so that it will stand
upright in the pan.
22
As you prepare to cook the gyoza,
bring water to a boil in a kettle or
separate pan.
Oil and heat the pan, then arrange
the gyoza on the hot surface.
Use a thin pan
so heat will
transfer quickly.
Nonstick is
preferable.
After 3 minutes, or when
the bottoms begin to
brown, sprinkle the
dumplings with 1 to 2
teaspoons of oil.
After the oil, add 2
teaspoons of boiling
water. (Don’t use cold
water.) Cover the
pan and let the gyoza
steam, shaking the pan
so they cook evenly.
Keep an eye on the
dumplings. Only open
the lid when you’re con-
fident they’re done.
To finish, remove the lid,
allowing any remaining
water to evaporate, and
sprinkle with an addi-
tional 1 teaspoon of oil.
Pan
Frying
Gyoza
Use a high-heat frying oil. Peanut oil, grape seed oil or vegetable oil
are all good options. Sesame oil will add a unique depth of flavor.
23
To form the “blossom” shown below, cluster the
gyoza tightly in the pan. Sprinkle with oil. Once you
add oil to the dumplings, the sound will change.
After the oil, add 2 teaspoons of boiling water. (Never
use cold water, unless you want to create a delicate
connective crust, as shown on page 49. To do this, add cold water with ½ teaspoon of kyorikiko flour stirred in.)
“Flower
Blossom”
Pan
Frying
You can fuse all
the dumplings
into a single
impressive
tear-apart
piece.
Cover the pan and
let the gyoza steam,
shaking the pan so
they cook evenly.
To finish, remove