Making gyoza from scratch has never been easier, thanks to M by Chef Mavro's M Charred Eggplant Sauce!
All you need is a packet of gyoza/potsticker wrappers (Don Quijote is a good place to find them!), gyoza filling, M by Chef Mavro's M Charred Eggplant Sauce, oil for frying, and a dipping sauce (more on that later).
What's fun about making your own gyoza at home is you can fill your gyoza with anything your heart desires! I chose to make mine with ground pork, grated ginger, grated garlic, and mushrooms - pretty basic. Some like to make gyozas with shrimp and pork, or even cream cheese and crab. It's really up to you!
After mixing your ingredients together, add a few teaspoons of M by Chef Mavro's Charred Eggplant Sauce and mix it all together. The puree will give your gyozas an amazing flavor!
Add a spoonful of your mixture onto a gyoza wrapper, moisten the edges with water (by dipping your finger in some water then running your finger along the edge all the way around), then fold your gyoza in half over the filling, and press the edges together starting at one end. Making sure to get all the excess air out as you make your way to the other end.
Then using your thumb and index fingers, fold the edges together to form pleats (be sure to pinch each pleat so that it sticks together).
This is the most time-consuming part of the process.
To cook your gyozas, add about a tablespoon of cooking oil to your pan. When the pan and oil is hot, place the gyoza in the pan and let it pan fry for a few minutes, until the bottom turns golden brown. Then add 1/4 cup of water, cover the pan, and allow the gyozas to steam for a few more minutes.
And they're done!
For gyoza dipping sauces, I usually like to keep it simple by using either plain shoyu, or shoyu and vinegar. But because I made these gyozas with the M Charred Eggplant Sauce, I ate these gyozas without any dipping sauce!
If you aren't going to cook all of your gyoza after you fold them, just place them them in ziplock bags and put them in the freezer. When you're ready to cook them, just take them out of the freezer and start cooking them (do not defrost the gyoza prior to cooking but do add a few minutes of cooking time).
Thank you M by Chef Mavro for providing me with a complimentary sample of this sauce as well as the recipe idea! Your sauces make cooking at home so much easier!
To see a complete list of M By Mavro sauces (they have stocks too!), click here.
