Several years ago, I replicated some French Onion Soup Pillows from a long-gone, favourite restaurant. They somehow managed to get the delicious French onion soup into a dumpling that exploded when you bit into it. It was unexpected and wonderful. I was thinking about making them again when I discovered some cooked beef gyoza filling in the freezer and I was inspired to make a Japanese version of our beloved French Onion Soup Pillows, and Self-Saucing Gyoza were born. They’re a little more fiddly than normal gyoza because you have to make the sauce and allow it to set overnight, but it’s totally worth it. Now I wish we could have friends over so I could serve them these delightfully explosive bites, damn you Covid.
Self-Saucing Gyoza
A KitchenInspirations Original Recipe
Makes enough Sauce for about 25 gyoza
Ingredients for the Sauce:
- 1 gelatine leaf (agar agar will not work)
- 100 mL miso broth
- 20 mL soy sauce
- 5 mL Hoisin Sauce
- 30 ml mirin
- A batch of homemade gyoza, like these
Directions:
- Soak the gelatin leaf in cold water until soft. Wring out the water and add it to a small saucepan.
- In the same saucepan, combine the broth, soy sauce, hoisin Sauce and Mirin and whisk over low heat until the gelatine has melted. Cool and pour into a small rectangular plastic container (container should allow sauce to be a minimum of 70 mm deep). Refrigerate overnight until set. Cut into 25 cubes.
- Make up the gyoza as per recipe and add one gelatine cube per gyoza. Freeze gyoza on parchment paper individually, add to a ziplock bag for future use. Cook gyoza as per recipe.
Notes:
- You may wish to make your gyoza wraps a bit thicker than normal so the sauce doesn’t leak out while cooking.
What a brilliant idea, Eva! They look beautiful too (which is not the case of my gyoza, usually!)
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Love the concept of this, its like xiaolongbao with a crispy crust. Yummy!
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Wow, such a brilliant idea! Love gyoza (heck, any and all dumplings), and this is such a convenient way to eat them. Nice — thanks.
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It must be like eating at a gourmet restaurant at your house! These sound incredible, Eva!!!
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They look delicious. I think the gyoza wrappers I’ve made would work for these. They gyoza remind me of soup dumplings with the diced gelatin based stock which melts during the steaming.
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They seem really tasty and I like the idea of self saucing.
angiesrecipes
http://angiesrecipes.blogspot.com
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