The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! If you’re a fan of Dorohedoro, you’ll love this Hungry Bugs Oba Gyoza inspired by one of my favorite anime dishes. It’s a delicious recipe straight from Nikaido’s kitchen, and it’s a perfect treat for those who love savory bites with a bit of a twist! These gyozas are filled with rich pork, shiitake mushrooms, shiso leaves, and a dash of spices that’ll make you want to come back for more. Let’s get cooking and dive into this amazing anime-inspired dish!
Method
Prepare the Mushrooms
Start by soaking your dried shiitake mushrooms in hot water for about 30 minutes to 1 hour to allow them to soften. If you’re short on time, you can opt to soak them in room-temperature water and leave them for a couple of hours. Once the mushrooms have softened, drain them and then finely mince them using a sharp knife. This will ensure the mushrooms blend perfectly with the other filling ingredients.
Make the Dough
In a large mixing bowl, combine the plain flour and a pinch of salt. Gradually pour the hot water into the flour while stirring with chopsticks or a spoon. Keep mixing until the dough forms a shaggy texture. Once you achieve this, start kneading the dough on a clean surface for about 10 minutes. Continue kneading until the dough becomes smooth and elastic. After kneading, wrap the dough in clingfilm or cover it with a damp cloth and let it rest for 30 minutes. This resting time allows the dough to relax, making it easier to roll out later.
Shape the Dough
Once the dough has rested, roll it into a log shape. Cut the log into about 24 equal-sized pieces. Roll each piece into a small ball, then use a rolling pin to flatten each ball into a circular wrapper. Be sure to dust each wrapper with cornstarch to prevent them from sticking together, and stack them carefully so that they don’t stick to each other. Keep these wrappers aside until you’re ready to assemble the gyoza.
Prepare the Filling
Now, it’s time to prepare the flavorful filling for your gyoza. In a large mixing bowl, combine the minced pork, rehydrated and minced shiitake mushrooms, minced shiso leaves, and the finely chopped Chinese cabbage. Add the green onions, garlic, ginger, and sake into the mixture. Next, season with soy sauce, white pepper, Chinese 5 spice, curry powder, and salt. Don’t forget to mix thoroughly until all ingredients are evenly distributed and well combined. This ensures each bite of the gyoza has a perfect blend of flavor.
Fill the Wrappers
Take one of the dough wrappers and place about 1 teaspoon of the prepared filling in the center of the wrapper. Use your fingers to moisten the edges of the wrapper with water, ensuring they stick properly when folded. Fold the wrapper over the filling to create a half-moon shape, and press the edges together to seal. You can shape the gyoza into pleats or simply fold it as you prefer. Repeat this process for all the wrappers, making sure each one is filled with the right amount of filling.
Cook the Gyoza
Heat a little oil in a frying pan over medium-high heat. Once the pan is hot, carefully place the gyoza into the pan, making sure they don’t overlap. Fry them for about 2 minutes or until the bottoms are golden brown and crispy. This step is crucial as it creates the crispy “skirt” that will form during steaming.
Steam the Gyoza
After frying, it’s time to steam the gyoza. Mix the cornstarch with the water to create a slurry. Add this slurry to the frying pan with a small amount of water, just enough to cover the bottom of the pan. Cover the pan with a lid and let the gyoza steam for about 8 minutes. This helps cook the filling all the way through and ensures the gyoza wrapper becomes soft and tender.
Crisp Up the Gyoza
Once the steaming is complete, uncover the pan and allow the remaining water to evaporate. Let the gyoza continue cooking, which will allow the crispy bottom to become even more golden and crunchy. This process creates that signature crispy “skirt” that’s loved by gyoza fans. It should only take a couple of minutes for the water to evaporate and for the gyoza to become crispy.
Serve the Gyoza
Once your gyoza are perfectly crispy and golden, it’s time to serve! Drizzle a small amount of sesame oil over the gyoza for extra flavor. Serve them with soy sauce and chili oil on the side for dipping. The soy sauce provides a savory, salty contrast, while the chili oil adds a spicy kick to every bite. Enjoy these delicious, homemade Hungry Bugs Oba Gyoza as a snack, appetizer, or part of a larger meal!
Necessary Tools
- Mixing bowls
- Chopsticks or a spoon for mixing
- Rolling pin
- Knife and cutting board
- Frying pan
- Lid for pan
- Steamer (optional for steaming)
Hungry Bugs Oba Gyoza
Cuisine: JapaneseDifficulty: EasyServings
6
servingsPrep time
40
minutesCooking time
15
minutesTotal time
55
minutesIngredients
220g Plain Flour
Around 110g hot water
Pinch salt
For the filling
250g pork mince
5 dried shiitake mushrooms (rehydrate in boiling water then mince once soft)
10 Shiso Leaves, minced (keep extra for whole leaves to add to wrappers)
150g Chinese cabbage, minced (add 1 tsp of salt, mix, leave for 15 mins, then squeeze and drain)
4 green onions, minced
4 garlic cloves, minced
½ knob ginger, minced
1 tsp sake
Pinch of MSG
1.5 tbsp soy sauce
¼ tsp white pepper
½ tsp Chinese 5 spice
½ tsp curry powder
½ tsp salt (for cabbage)
Water for steaming
For the slurry and toppings
1 tsp cornstarch/potato starch
¼ cup water
Sesame oil for drizzling
Soy sauce and chili oil for dipping
Directions
- Prepare the mushrooms Start by soaking your dried shiitake mushrooms in hot water for about 30 minutes to 1 hour. Alternatively, you can soak them in room-temperature water for a couple of hours to soften them. Once soft, mince them finely.
- Make the dough In a large bowl, mix the flour and salt. Gradually add the hot water, stirring with chopsticks until a shaggy dough forms. Knead for about 10 minutes until the dough is smooth. Wrap the dough in clingfilm or cover it with a damp cloth and let it rest for 30 minutes.
- Shape the dough Roll the dough into a log and cut it into about 24 small pieces. Roll each piece into a circular wrapper shape, dust them with cornstarch to prevent sticking, and stack them aside.
- Prepare the filling In a bowl, combine the pork mince, minced shiitake mushrooms, shiso leaves, minced cabbage, green onions, garlic, ginger, sake, soy sauce, white pepper, Chinese 5 spice, curry powder, and salt. Mix thoroughly until all ingredients are well combined.
- Fill the wrappers Take each dough wrapper and place about 1 tsp of the filling in the center. Wet the edges with water, then fold the wrapper into your desired gyoza shape.
- Cook the gyoza Heat oil in a frying pan over medium-high heat. Add the gyoza and fry for about 2 minutes or until the bottom is golden brown.
- Steam the gyoza Mix the cornstarch with water to make a slurry. Add it to the pan along with a little water, cover the pan, and cook for about 8 minutes.
- Crisp up the gyoza Uncover the pan and let the water evaporate, allowing the gyoza skirt to become crispy.
- Serve Drizzle sesame oil over the top and serve with soy sauce and chili oil for dipping.
Notes
- Be sure to knead the dough thoroughly for about 10 minutes to get a smooth texture.
- When making the filling, ensure that the cabbage is well-drained to avoid excess water in your gyoza.
- Fry the gyoza on medium-high heat to get a nice crispy bottom without burning them.
- When adding the slurry and steaming, make sure not to add too much water
- just enough to steam the gyoza without making the dough soggy.
Serving Suggestions
These gyozas are perfect on their own as a snack or appetizer! They also make a great pairing with some light vegetable stir-fries or a bowl of hot miso soup. Want to level up your meal? Try serving them with a fresh, tangy Asian slaw or some steamed vegetables on the side!
Fun Fact
Did you know? The gyoza was originally inspired by Chinese dumplings and became popular in Japan after World War II! Now, it’s a beloved comfort food all around the world. These Hungry Bugs Oba Gyoza are a perfect blend of traditional flavors with a touch of anime magic!
Conclusion
If you’re looking to bring a little piece of anime into your kitchen, these Hungry Bugs Oba Gyoza are your answer! With rich flavors from the pork, shiitake mushrooms, and spices, these gyozas are perfect for any occasion. They’re fun to make, delicious to eat, and will surely impress your family and friends. Enjoy these tasty bites, and happy cooking!
