Hungarian-style Gyoza

Ingredients

While the original Japanese Gyoza is typically filled with a mixture of ground pork, cabbage, and garlic, the Hungarian-style Gyoza incorporates traditional Hungarian ingredients such as paprika, onions, and Hungarian sausage. The seasoning is also adjusted to include Hungarian spices, giving the dish a unique and flavorful twist. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 100g (3.5 oz) Hungarian sausage, finely chopped 100g (3.5 oz) Hungarian sausage, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, for steaming Water, for steaming

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, Hungarian sausage, onion, garlic, paprika, caraway seeds, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a small spoonful of the filling in the center of a gyoza wrapper. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pleat the edges of the wrapper to seal the gyoza. Repeat with the remaining wrappers and filling.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the gyoza to the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
4. 4.
   Pour water into the skillet, enough to cover the bottom of the skillet by about 1/4 inch. Cover the skillet with a lid and steam the gyoza for 5-6 minutes, or until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking until the water has evaporated and the bottoms of the gyoza are crispy.
6. 6.
   Serve the Hungarian-style Gyoza hot with your favorite dipping sauce.

Treat your ingredients with care...

• Hungarian sausage — Use a high-quality Hungarian sausage for the best flavor.
• Paprika — Opt for Hungarian paprika for an authentic taste.
• Gyoza wrappers — Make sure to keep the wrappers covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• To achieve a crispy texture, make sure to cook the gyoza on medium heat until the bottoms are golden brown.
• Serve the Hungarian-style Gyoza with a dipping sauce made from soy sauce, vinegar, and a touch of honey for a sweet and tangy flavor.
• If you prefer a spicier kick, add a pinch of Hungarian hot paprika to the filling mixture.
• These gyoza can also be pan-fried instead of steamed for a different texture.
• Leftover gyoza can be frozen and reheated for a quick and delicious snack or meal.

Serving advice

Serve the Hungarian-style Gyoza as an appetizer or main course. Arrange them on a platter and garnish with chopped fresh parsley or cilantro for a pop of color.

Presentation advice

Arrange the gyoza in a circular pattern on a serving plate, with a small bowl of dipping sauce in the center. Sprinkle some paprika or caraway seeds on top for an extra touch of Hungarian flair.