Homemade both ramen and gyoza

12 comments

1. Very tasty!

2. Those look delicious. Could you post the recipes?

3. Looks like a good meal to me.

4. Damn who’s the lucky person you’re sharing this with?. Or is it all for you?

5. impressive. the skills and patience to make these are way beyond the average home cook.

6. Those look amazing

7. I hate gyoza because there is never enough…
   I could probably eat it until my stomach burst

8. Incredible presentation, it’s making my mouth water just looking at it!

9. Bomb!!

10. Damn

11. Posting the recipe as requested!

    Ramen: we used the Tori Shoyu Ramen recipe from Way of Ramen. He has a great short video. The chashu and egg were also made based off of his videos too!

    Gyoza:
    I just make it the way my mom makes it and the volumes are estimates since I just do whatever every time 🙂

    Ingredients for meat
    1 lb ground pork (higher fat percentage is softer)
    1/2 Cabbage or Napa cabbage – minced
    5 shiitake mushrooms – minced
    1-2 stalks green onion – minced
    1 inch knob green onion – finely minced or grated
    5 cloves garlic – finely minced or crushed
    1tsp salt
    1 tbsp black pepper
    Dash sesame oil

    Gyoza wrappers (I use Japanese ones because they tend to be thinner, myojo is good. I’ve also made my own wrappers which I always struggled with because the thickness is not as uniform without a pasta roller..which I don’t have)

    Ingredients for sauce:
    Soy sauce
    Rice vinegar
    Layu
    Sriracha if you like spicy

    ——

    Add all the meat ingredients together and mix. You can optionally add minced shrimp as well which is really good.

    To wrap, I take one gyoza wrapper, and wet the outer margin with water. I put a small amount of the meat mixture in the center and fold the gyoza wrapper at the center point. I do 2 pleated folds on both sides of the center. It’s really hard to explain, but Just One Cookbook has a good tutorial on her page. I use method 1.

    To cook, I add oil to a large pan on medium heat and line up the gyoza. Not enough to touch but enough to cook enough to be full. Once the bottoms have started to brown I add 1/2 cup of water and cover with a lid and let it steam and cook. It should be done at that point but if you want a crunchy bottom, you can add a little flour water mixture at the end to make that crispy bottom.

    I feel like gyoza is such a trial and error for what you like. Some people like meat heavy, some like veggie heavy. I like all of the above 🙂

12. Nice