Japanese Curry Gyozas
Derek Chen
Rated 5.0 stars by 1 users
Cuisine
Japanese
Servings
50
Prep Time
60 minutes
Cook Time
40 minutes
Will It Dumpling? Recreate Derek Chen's Japanese Curry Gyozas.
Ingredients
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4 tbsp butter
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2 onions, sliced
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2 tbsp garlic, minced
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1 tbsp knob ginger, minced
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½ apple, peeled and grated
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1 tbsp tomato paste
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8 cups chicken stock
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8 curry block cubes
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1 tbsp Worcestershire sauce
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1 tbsp honey
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1 tbsp soy sauce
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Salt, to taste
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1 pound ground pork
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3 green onions, white portion sliced
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2 tbsp garlic, minced
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1 tbsp ginger, minced
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1 tbsp sake
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1 tbsp mirin
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1 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp sesame oil
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½ tsp salt
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12 tsp white pepper
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1 ½ tbsp curry powder
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Dumpling wrappers
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¼ cup water
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1/5 tsp flour
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1 tsp cornstarch
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¼ tsp salt
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2 tbsp neutral oil
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Green onion for garnish
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Japanese pickles (Fukujinzuke)
Curry Sauce
Gyoza
Cooking + Plating
Directions
Curry Sauce
Sauté onions in butter on medium low heat until translucent then add garlic and ginger. Cook onions until caramelized. This may take up to 45 minutes.
Add grated apple and tomato paste then cook out the tomato paste for 5 minutes.
Pour in chicken stock and add curry blocks. Stir until the curry blocks have disintegrated and the is thick. Optionally blend for a smooth sauce.
Add Worcestershire sauce, honey, soy sauce, and salt to taste. Let simmer on low heat for 30 minutes.
Gyozas
Combine all ingredients in bowl. Mix in one direction until you see streaks of fat along the side of the bowl.
Place a tsp of filling in the center of the wrapper and wet the edges to seal the edges. Fold using your thumb and index finger to make pleats.
Cooking + Plating
Combine water, flour, cornstarch, and salt to make a dumpling skirt.
Add oil to a nonstick pan and arrange the dumplings around the pan.
Turn the heat to medium and once the bottoms of the dumpling are lightly browned. Add the cornstarch slurry.
Cover with a lid and steam for 5-7 minutes. Remove the lid and let the residual water evaporate so the bottom can crisp up.
Add the sauce to a plate along with the dumplings and garnish with green onion and Japanese pickles.
