Gyozas are among the most popular and basic dishes of Japanese cuisine. It may seem like a challenging recipe, but you’ll see for yourself how simple they are to make and how everyone loves them, even kids.
What’s more, you can delight your guests as—although the classic gyozas can have different fillings—octopus gyozas are by and large quite unusual and are not as easy to find as the traditional recipe you can find anywhere. Here are all the steps for this recipe.
There are three types of Japanese dumplings. The yaki gyoza (the most popular in Japan), which is first pan-fried and then steamed afterwards. The other type is the age gyoza, which is deep fried, leaving the wrapper crispy. And last but not the least is the sui gyoza, with the dumplings boiled in water or broth.
This recipe is for the most common type, the yaki gyoza. For the dough, you can buy ready-made wrappers at specialty shops. Here’s how to make them as they’re not that easy to find.
250 g of flour.
100 ml of hot water.
A pinch of salt.
1 tablespoon of sesame oil.
2 precooked octopus tentacles el Rey del Pulpo (300-400 g)
100 g of cabbage.
1 spring onion and 1 garlic.
a piece of peeled ginger.
1 tablespoon of soy sauce.
Sesame oil.
5 tablespoons of soy sauce.
2 tablespoons of rice vinegar.
A few drops of hot sauce.
If you like trying different recipes, you may be interested in the octopus poke bowl , octopus with hummus, the bao bun with octopus filling or the octopus noodles.
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