Late-night gyoza at izakaya is one of the things i miss the most about living in Tokyo. Maybe not one of the healthiest late night eats but a DELICIOUS one. I recently learned how to make them at home so it was only natural for me and Devine to try and make our own version. These are very unconventional gyoza black on the outside and red and orange on the inside.
We made homemade gyoza dough with some friends a few weeks back it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading just to get it through the machine the first time. After that though it's easy and sweat-free!
We didn't have any round cookie cutters either the last time we tried i was using upside down glasses which werent amazing since the rims arent sharp. Again Devine had a stroke of genius. Cans! Had an old chickpea pan it was about the size of a gyoza wrapper so we used that to poke holes through the dough
I know not everyone has a pasta maker you don't need one to make wrappers. You can just use a rolling pin.
You also dont have to make your dough you don't need one to make wrappers. You can just use a rolling pin.
The fillings was another experiment since i like to cook with colours in mind i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional as far as traditional japanese gyozas go but very delicious and very beautiful.
We had a lot of fun making this making gyoza is a sort of social thing. Best made and eaten with friends!
Gyoza wrapper techniques and ratios were based on the recipe from Just one cookbook. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand or with a rolling pin i did do it her way the first time.