Since I was a little, I grew up with my grandma’s handmade Dumplings for all of my life. (Even the skin is handmade!) I am dumplings addicted and I tried so many good dumplings in China but still my grandma’s dumplings are the best and the most healthiest. She was raised in China at her young age but spent most of her life in Japan, so there she adds the best tastes from each countries. Today I would like to share with your this recipe, which is one of our most secret recipes!
What are the differences between Gyoza and dumplings?
First of all, for people who might not be clear about the differences between Chinese style dumpling & Japanese Gyoza, dumplings are originally from China while dumplings are called Gyoza in Japanese and Japan arranged them a bit. The recipe is also a little bit different which is interesting. In China, they often use Chinese cabbage and pork to make dumplings while in Japan, they like to put minced pork, cabbage, garlic and garlic chives in Gyoza. The difference is mainly in the rich garlic flavor, which is less noticeable in the Chinese version, and the Japanese Gyoza’s skin is thinner than Chinese dumplings. Finally in China they are also one of the most eaten food during the Chinese New Year. Hmm it makes me hungry!
Special Homemade Dumplings at My Wedding
I even made this dumplings and served them at my wedding to all the guests and they were like- Wow! People always love my dumplings. So today I will share with you this very special recipe so you can bring more happiness on your table! 🙂
Preparation time: 40-50 min
Cooking time: 5-10 min
Yield: 4-5 serves
- 1 Carrot, chopped
- 1/3 Chinese cabbage, chopped
- 1 Green onion, chopped
- 1 Onion, chopped
- 800 g Good quality minced pork
- 1 cloves Garlic, chopped
- 1 tablespoons Ginger, chopped
- 1 tablespoons Sesame Oil
- 1 tablespoons Kikkoman Soy Sauce
- a few drops of Sake or Lemon juice
- 1 Chicken stock cube
- A pinch of Salt & Pepper
- Gyoza are usually served with soy sauce with rice vinegar.
- Dumplings skins from a Japanese supermarket (or make skin with flower and hot water)
- Put the chicken stock in the soy sauce during 30 sec in the microwave to melt.
- After cutting all the vegetables, mix them in a bowl: carrot, chinese cabbage, green onion, onion, meat, garlic, ginger, salt & pepper
- Then add: sesame oil, soy sauce with the chicken stock, sake, salt and pepper
- Fold your dumplings using the tutorial in the video below and your dumpling skins
- Cook with steamer for 5 min
Some Tips and Ideas
We often make this homemade dumplings with warm-heart for the weekend when we have time. Then we invite our friends to share this special time together. 🙂 Handmade food always makes people happy. In the past, we even made 350 dumplings, it took us 8 hours to make them for our Swiss, Italian & German grandparents for Christmas. Grandparents love them because they are soft to eat and taste like ravioli pasta. This is the perfect recipe for a dinner at home but also for a party – and everyone loves dumplings! 😊🍴 However I normally cook them with my family so it’s even faster! And you can enjoy this great activities with your family! You can actually freeze dumplings after wrapping them – But be careful that they will stick each if there is no space between them.
Hope you will enjoy this amazing warmhearted recipe with your loved ones! Bon Appétit! 🙂