Discover Japanese dumplings: gyozas and nikuman

Learn all the secrets of these delicious typical dishes of Japanese cuisine.

If you’ve ever ventured to try the Japanese gastronomy, or you have entered a typical restaurant in this country, surely you have tried, or at least, you have seen these typical empanadillas because it is the most typical and delicious companion of any other main dish consumed in that region.

They are actually very simple to prepare and can be served as starter or companion. In other words, it could be said that it is the equivalent of the tapas that are served in Spain. In addition, it is popular in almost every corner of Asia and has mutated in different similar ways but always with the same essence, so do not get confused. On Food Service Magazine, we tell you which are the authentic ones and how they are prepared.

Gyozas and Nikuman, similar but not the same

Both are one dumpling made from rice flour, filled with specific ingredients such as pork, beef, chicken or vegetables cooked in a traditional way. In general, the final product is steamed in a bamboo wooden box to give the smooth and consistent finish that it has in the traditional way. The different variations that exist, however, depend on the site where they are prepared.

A curious fact is that the oldest way of cooking this type of food dates from the XNUMXst or XNUMXnd century AD and has its origin in China. However, it has become a more recognized dish for its Japanese adaptation, in which it is usually cooked with a little oil to give it a slightly crunchier finish.

This type of cooked dumplings are called jiaozi in China and gyozas in Japan. In reality, the different varieties that exist depend almost exclusively on the type of dough they have, the filling and the way of cooking, although the final presentation is similar.

On the other hand, we find the Nikuman or Japanese “bun”, which also has its Chinese counterpart called called “baozi”, which is cooked in a similar way, but has a different shape, which is why it is nicknamed good in English-speaking countries.

Do you dare to prepare them?

The best thing about this dish is that it is a homemade food, so it is very easy to prepare and it can always surprise you with its beautiful presentation.

Ingredients:

• Pasta pack for Goyza (contains enough to prepare approximately 50). Although you can also find a way to prepare the pasta at home, which is also very simple to make.
• 450 g. minced meat. It can be made from pork, chicken or beef, although the vegetarian version prepared with tofu, vegetables or
• 150 g. de col china
• 50 g. chives
• 2 dientes de ajo chopped
• 1 tablespoon finely grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon of salt
• ½ teaspoon of sugar
• ½ tablespoon sesame oil

Preparation:

• Chop all the ingredients into small pieces, setting aside the chives and Chinese cabbage.
• Mix the ingredients well in a bowl or wok, trying to add the chives and Chinese cabbage at the end
• Let it refrigerate in the fridge for about 20 minutes
• Take one of the pasta pieces, placing a large spoonful of the previously prepared filling in the center.
• With wet fingertips, moisten the outside of the pasta to fold it in half and close it by making small folds at the edges, pressing them last to ensure they do not open.
• It is important to remember that while preparing the rest, those already made must maintain a certain level of humidity, so it is advisable to cover them with a damp cloth.
• In a large frying pan, spread a drizzle of oil and, once hot, place the gyozas until lightly toasted on the base.
• Add a splash of sesame oil on top and add water to cover the entire bottom.
• Partially cover the pan until the water almost completely evaporates. This usually takes about 10 minutes.

A special touch that gyozas usually have is the typical sauce, which can be prepared quickly while waiting for the gyozas to finish their cooking process.

Ingredients for the sauce:

• 2 tablespoons soy sauce
• 1 ½ tablespoons rice vinegar
• ½ tablespoon sesame oil

To prepare the sauce, simply mix the ingredients well in a jar or jar to add it later.

Once the water in the pan has evaporated, the gyozas should be slightly toast on the base and soft and mushy on the rest of its mass. You can serve them as you like the most and do not forget to accompany them with the sauce.

Remember that creativity in preparation and presentation is allowed!