Sushi & Gyoza Recipes – Chicken Gyozas; Tuna Uramaki; Smoked Salmon Maki
Sushi & Gyoza Making Recipes
We hope you enjoyed your class and are ready to recreate the dishes at home. If you have any questions for Chef, get in touch lovetocook@foodsorcery.co.uk
You Cooked: Chicken or Sweet Potato Gyozas; Tuna Uramaki; Smoked Salmon Maki Sushi;
Chicken Gyoza
Ingredients – makes lots, this should use a full pack of wrappers – circa 30-40
- 250g of minced chicken – or any mince, or try mashed roasted sweet potato
- 2 spring onions, thinly sliced
- 2x Chinese leek, sliced
- 2tsp of Kiso curry mix (can be replaced with madras)
- 1tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
- A few chopped chives
- 2 cloves garlic, grated
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp freshly grated ginger
- 2 tsp fish sauce (optional)
- One pack dumpling wrappers
- Vegetable oil, for frying
Method:
- Make dumpling filling: In a large bowl, combine chicken, spring onions, Chinese leek, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
- Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
- Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
Sweet Potato Gyoza – Starter
Ingredients – Serves 2
- 100g shredded cabbage (Nappa or any other softer white/green cabbage)
- 1/2 block of diced tofu
- 100g mashed sweet potato (plain, unseasoned)
- 1 tablespoon grated fresh ginger
- 1 minced garlic cloves
- 1 spring onion
- 1tbsp of crispy-fried onions
- 1tsp of soy sauce
- 1 teaspoons white miso paste
- 1 teaspoon sesame oil
- 1/4 teaspoon caster sugar
- 6-10 gyoza wrappers
Method:
- To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft. Then when cooled, remove the skin. Can be done a day in advance.
- Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
- Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar and all the other ingredients. Mix everything together with a wooden spoon.
- Line a large tray with baking paper. Fill a small cup with cold water.
Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings. - For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
The gyoza dumplings should be slightly translucent and the filling should be firm. - Flip the gyoza dumplings on a large serving plate, browned surface up. Cover with foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
Serve with the dipping sauce (mix the ingredients in a small bowl).
Spicy Dumpling Dipping Sauce
Ingredients
- – 2 tablespoon soy sauce
- – Squeeze of lemon or lime
- – 1 teaspoon black vinegar
- – 1 tablespoon water
- – 1 tablespoon of honey
- – pinch of black pepper and/or gochugaru (red chili pepper flakes)
- – 1 clove of garlic, grated
- – 1cm of fresh ginger, grated
Method:
-
Mix all the ingredients in a bowl and refrigerate until needed.
Tuna Uramaki
Ingredients to make 4 rolls
- 200g sushi rice uncooked (400g cooked, following cooking instructions)
- 4 sheets of nori
- Wasabi paste
- Pickled ginger
- Soy sauce
- Japanese mayo
- 1x avocado, sliced
- 1x carrot, shredded
- 1x cucumber, de-seeded, cut into long batons
- Handful of coriander, chopped
- Sashimi grade tuna
Method:
- Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
- Place roughly 100g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, tuna or any other filling in a centre.
- Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
- Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
- Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.
Smoked Salmon Maki Sushi
Ingredients – makes 2 rolls
- 200g cooked and cooled sushi rice (cooking instructions below)
- Sushi smoked salmon uncut (slice it into thick batons)
- Any vegetables you like such as mooli, carrot, cucumber etc.
- 2 sheets of nori seaweed
- Kewpie mayo for garnish
Method:
- Prepare a small dish of cold water.
- Place nori wrappers smooth side down on a cutting board. Wet your fingers in a dish and place a small handful of cooled sushi rice on the nori wrappers.
- Spread rice to cover the paper, leaving 1″ of paper at the end of the roll. Place an even amount of prawns, mayo, and veg in a straight line.
- Dip your fingers in the water dish and wet the end of the nori wrapper without rice with a small amount of water so the roll will close and stick together.
- Slowly roll the sushi, making sure to keep some tension so it rolls tight, and no ingredients fall out. Repeat for the second roll.
For a Vegetarian version replace the tuna and Salmon with Avocado, Mooli (white radish), carrot, cucumber.
How to Cook Sushi Rice:
Method:
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 sushi roll needs about 100g cooked rice.
- You should soak sushi rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Sushi Rice in a Rice Cooker:
Ingredients: We uses cups as a measure with the rice cooker as it keeps the proportions correct. Most rice cookers supply a ‘cup’ when purchased.
- 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
- 2 cups of filtered water
- ¼ cup of sushi seasoning
Method:
- Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
- When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture. Evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. Cool down properly, ideally refrigerate overnight.
- It is now ready to be used for sushi.
Sushi Seasoning:
Ingredients – you can store sushi seasoning or buy pre-made. Make plenty and keep in sealed container. When you are seasoning your rice, you want roughly one tablespoon per sushi roll. But taste as you go for your preference. This is the proportions.
- 5 tbsp rice vinegar
- 5 tbsp of caster sugar
- 1tsp of salt
- 100ml of filtered water
Method:
- Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Cool down completely
- Store in airtight bottle/ jar
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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