Sapporo Brewing’s Gyoza
🍺 + 🥟 = most basic needs sorted.
The Sapporo Brewery in Hokkaido is magnificent. We visited in winter during the Sapporo Snow Festival. After seeing the colossal ice carvings by Japanese Self Defence Force engineers in Odori Park (an unconventional training for defence of the nation), we followed the crowds to the Sapporo Beer Museum and original brewery founded in 1876. Not wanting to breach etiquette, we tackled the traditional all-you-can-eat ghengis khan (lamb bbq) with all-you-can-drink chuhai, highballs and beer, including Sapporo Classic, only available in Hokkaido. Followed, of course, by a gyoza chaser.
This is a translation of Sapporo Brewing’s gyoza recipe, from their official website.
“Everyone loves gyoza. You can make them anytime. When getting together with friends and family, everyone enjoys a party with gyoza. After steaming and frying, pour around sesame oil and be sure to properly cook off any moisture and grill them to a char.
Drinks that go well: Sapporo Draft Black Label & Sapporo Strong Lemon Sour Chuhai” (Yes they do: Translator’s editorialising).
For 25-30 pieces - serves 4.
Ingredients
Minced pork - 150g
Cabbage - 150g packet
Garlic chives (にら) - 5-6 lengths
Gyoza wrappers - 1 bag, or 25-30 sheets
Salt - 1/3 teaspoon
Vegetable oil - 1/2 tablespoon
Sesame oil - 1 teaspoon
A.
Garlic (finely chopped) - 1 piece (1 clove)
Ginger (finely chopped) - 1 piece (1 knob)
Sake - 1 tablespoon
Sesame oil - 1 tablespoon
Soy sauce - 2.5 teaspoons
Sugar - 1/2 teaspoon
Salt - a pinch
Pepper - a pinch
Method
Finely chop the cabbage, sprinkle with salt and massage through. Gently wring out the moisture with a towel. Cut the chives in 5ml lengths. In a bowel, add the minced pork and ingredients at A. and mix well. Next, add the cabbage and chives and mix well.
Place one portion of pork mix on a gyoza wrapper, wet the edges with water, fold and make pleats as you wrap.
Add vegetable oil to a frying pan over a medium heat and arrange the gyoza in rows. Pour in 3/4 cup of boiling water and cover. When the moisture is nearly evaporated, remove the lid and pour around the remaining sesame oil. When the gyoza are well cooke and charred, they’re done. Dip in vinegar etc to your taste and eat!“ 🥟
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