Turning Japanese – Episode 13: Gyouza, My Gyouza

Turning Japanese – Episode 13: Gyouza, My Gyouza

This post was written by Dark_Sage. He is Dark_Sage.

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In today’s episode, Dark_Sage attempts to make the fabled Japanese dish “gyouza”. Translated into English, these are “padded rice dumplings of schenzuan and rice”. Let’s see how he did!

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Dark_Sage has once again failed to become Japanese. His quest continues.

35 thoughts on “Turning Japanese – Episode 13: Gyouza, My Gyouza”

    • I think I simultaneously burnt AND undercooked them, so I’m not quite sure I’d agree with you based on the results of this batch.

        • Well what happened was I heated up the pan, turned the heat off, threw the gyoza on, and figured I’d just wait it out. What resulted was a bunch of watery, undercooked gyoza. After a taste test which resulted in an F- grade for the gyoza, I thought I’d throw more water in the pan, turn the heat up to max and hope for the best.

          I did not get the best. Next time I’ll read the instructions.

          • I would also suggest you to get a non-stick pan–since it’ll take some heavy use of cast iron for it to be ready–because otherwise that’s going to be a real bitch to clean (next time; it sure won’t save you this time).

          • Not bad for your first try.

            I suggest you follow the instructions that kumo posted. Also you need to think ahead. What happens if I just leave the fire at max with no lid? Oh, that’s right! Any moisture/liquid will eventually evaporate and then it will be in direct contact with the fire and burn.

            The best way for beginner to not burn food is to check the food every five minutes or less. Don’t leave the kitchen. Turn both the ones in the center and outside of the center of the pan. Color goes from light to dark. So it goes from white then yellow then brown then black. So if the food is already brown maybe you need to check every minute because it could go black really fast.

            I suggest you start by making a bowl of chili or some kind of soup, so you can get used to the idea of turning it up so it boils and after it boils, lowering the heat so it simmers.

            Also try making a simple omelette before making something like tamagoyaki

  1. I think those are called “potstickers” in English actually. Japan probably stole them from China and now wants to claim they’re an original, just like Kanji.

    • Japan “stole” gyoza from China like it did ramen. The difference between the Japanese derivation and the Chinese original is usually significant enough for people familiar with one or the other to tell them apart by taste alone. Or at least you would be able to if you stopped dumping all that 醬油 on your 餃子.

  2. Tamagoyaki is the staple dish of Japan and its fairly easy to make. You should try that next, although you’ll be needing a square pan.

  3. High heat, be generous with the oil, add gyoza right in for dat nice crunchy sear (might wanna cover with lid because splattering). After a few minutes go to medium heat and add several spoonfuls of water and cover with the lid to steam them. Hotel pans suck ass, I caved and bought a cheap non-stick pan after a week when I was stuck in one of those extended stay ones for a summer :c

    Moar food please

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