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Curry Flavor Age Gyoza (Deep-Fried)
5 from 2 votes

Curry Flavor Age Gyoza (Deep-Fried)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 45 gyoza
Course: Appetizer, Snacks
Cuisine: Chinese, Japanese

Ingredients

Filling
  • 200 g ground pork
  • 100 g yellow onion finely diced
  • 30 g cheese cheddar, gouda or similar, preferred shredded melting
  • 50 g shiitake mushroom finely diced, fresh
  • 50 g bamboo shoots finely diced, boiled
  • 2 tsp garlic or garlic paste, grated
  • 1 tsp ginger root or ginger paste, grated
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp lard or sesame oil
  • 1 tbsp curry powder Japanese style
  • 1 tbsp sake
Age Gyoza
  • 45 gyoza wrappers 8.5cm diameter
  • neutral cooking oil for deep-frying, generic cooking oil
  • ponzu sauce for dipping

Instructions

    Cup of Yum
  1. Add all of the filling ingredients to a mixing bowl.
  2. Mix thoroughly until everything is evenly distributed.
  3. Prepare a small bowl of water and a tray for the completed gyoza next to you. Place a wrapper on your palm and add about ½-1 tbsp of filling to the center, leaving a thick border. Lightly wet the border.
  4. Pinch two parallel edges together and push them to the middle so that the edges form a cross along the top.
  5. Firmly pinch the edges to seal.
  6. Fold down each edge in the same direction to create the windmill shape.
  7. If there is a hole in the center, pinch firmly to close it.
  8. Repeat until you've used up all of your wrappers and filling.
  9. Preheat your oil to 170 °C (338 °F). Once hot, add the gyoza to the oil and fry for 2 minutes.
  10. Flip them over and fry for another 2 minutes, or until crispy and golden.
  11. Transfer to a wire rack to allow the excess oil to drain off.
  12. Enjoy with ponzu or your choice of dipping sauce!