Name: Mouthwatering Boiled Dumplings (Yodare Suigyoza)
Cuisine: 中華
Ingredients: 180g ground pork; 1 pack dumpling wrappers (regular size, 24 pieces); 1 scallion (Tokyo negi); [Filling Seasoning] 1 tbsp soy sauce; [Filling Seasoning] 1 tbsp sesame oil; [Filling Seasoning] 1 tbsp sake; [Filling Seasoning] 1 grated ginger clove; [Sauce] 1 grated ginger clove; [Sauce] 2 tbsp soy sauce; [Sauce] 1 tbsp vinegar; [Sauce] 1/2 tsp sugar; [Sauce] 1 tbsp chili oil

About "Mouthwatering Boiled Dumplings (Yodare Suigyoza)"

This recipe uses one scallion and ground pork to make easily wrapped boiled dumplings. The sauce is a spicy, aromatic scallion sauce based on "mouthwatering chicken" (yodare ji). By combining raw scallions with the microwave-heated sauce, the residual heat creates a perfect finish. A key tip for the filling is to mix the meat and seasonings first to prevent it from becoming watery. The dumplings are easily wrapped in three steps—pinching the center first, then folding in both sides—and boiled in plenty of water for 3 to 4 minutes.

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Video Timestamps

Tips for Making "Mouthwatering Boiled Dumplings (Yodare Suigyoza)"

Prep
- Coarsely mince the scallion to retain its texture. Make diagonal slits on one side, flip and repeat on the other side, then lightly crush and slice for a clean mince.
Prep
- Set aside about 2 tbsp of the minced scallion in a small bowl to use for the spicy scallion sauce.
Sauce
- Combine the sauce ingredients in a bowl, microwave uncovered for 30 seconds, and add the raw scallion and ginger while hot. The residual heat cooks them slightly, mellowing the bite and enhancing the aroma and crunch.
Seasoning
- If you prefer it less spicy, substitute sesame oil for the chili oil or reduce the amount.
Filling
- Mix the ground meat and seasonings thoroughly before adding the scallions. This allows the meat to absorb the flavors and prevents the scallions from releasing excess moisture and making the filling watery.
Filling
- Once the meat and seasonings come together, add the remaining minced scallions and mix gently with a light squeezing motion.
Wrapping
- Use a modest amount of filling for a smoother texture. Wrap in 3 steps: wet the edges, pinch the center, and then scrunch and seal the right and left ends.
Wrapping
- Seal the edges tightly with no gaps to prevent the filling from spilling or getting watery during boiling.
Boiling
- Immediately after adding the dumplings, gently stir the bottom of the pot with a spatula to prevent them from sticking.
Boiling
- After the water returns to a boil, cook on medium-low for 3 to 4 minutes until plump and floating. Drain thoroughly in a strainer so the sauce does not get diluted.

Ingredients for "Mouthwatering Boiled Dumplings (Yodare Suigyoza)"

12 items

* Tap ingredient names to find on Amazon

180gground pork
1pack dumpling wrappers (regular size, 24 pieces)
1scallion (Tokyo negi)
[FillingSeasoning] 1 tbsp soy sauce
[FillingSeasoning] 1 tbsp sesame oil
[FillingSeasoning] 1 tbsp sake
[FillingSeasoning] 1 grated ginger clove
[Sauce]1 grated ginger clove
[Sauce]2 tbsp soy sauce
[Sauce]1 tbsp vinegar
[Sauce]1/2 tsp sugar
[Sauce]1 tbsp chili oil

How to Make "Mouthwatering Boiled Dumplings (Yodare Suigyoza)"

1
Cut off the green part of the scallion. Make diagonal slits along the white part, flip it over, and make diagonal slits on the other side. Lightly crush the whole scallion, then slice from the end to coarsely mince it.
2
Set aside about 2 tbsp of the minced scallion in a small bowl (for the sauce).
3
Combine the sauce ingredients (2 tbsp soy sauce, 1 tbsp vinegar, 1/2 tsp sugar, and 1 tbsp chili oil) in a bowl, and microwave uncovered for 30 seconds.
4
While the sauce is still hot, add the reserved 2 tbsp of scallion and 1 grated ginger clove. Mix lightly to let the residual heat cook them slightly, completing the sauce.
5
In another bowl, place the ground pork and add 1 tbsp soy sauce, 1 tbsp sake, 1 grated ginger clove, and 1 tbsp sesame oil.
6
Before adding the scallions, thoroughly knead the meat and seasonings together by hand, then spread your fingers and mix vigorously.
7
Once the meat comes together, add all the remaining coarsely minced scallions and mix gently, squeezing lightly, to complete the filling.
8
Place a modest amount of filling in the center of a dumpling wrapper, and apply water along the entire edge of the wrapper.
9
Pinch the center of the wrapper firmly with your fingers, then scrunch and seal the right end toward the center, and do the same for the left end. Gently shape the whole dumpling to seal it.
10
Bring a generous amount of water to a boil in a pot and gently add the dumplings. Immediately after adding them, gently stir the bottom with a spatula to prevent them from sticking.
11
Once the water returns to a boil, reduce the heat to medium-low and cook for 3 to 4 minutes. The dumplings are done when they become plump and float to the surface.
12
Drain well in a strainer, remove excess moisture, arrange on a plate, and pour a generous amount of the special spicy scallion sauce over them to finish.

Detailed Commentary on "Mouthwatering Boiled Dumplings (Yodare Suigyoza)"

* Content organized by topics from the video.

Special Guest 'Gyoza-san' Appears!

Thank you for visiting Koh Kentetsu's kitchen! While our channel once had the real Hello Kitty as a guest, today we welcome our second special guest: 'Gyoza-san,' a character created and supervised by Koh Kentetsu. In response to Gyoza-san's request for 'smooth, easy-to-eat boiled dumplings for this season,' we are making exquisite 'Mouthwatering Boiled Dumplings' topped with plenty of spicy sauce. This recipe features an aromatic scallion sauce based on our highly popular 'Mouthwatering Chicken' sauce. We hope you enjoy watching until the end!

Only Scallions! Tips for Coarse Mincing

The only vegetable used in these boiled dumplings is a single scallion! To fully enjoy its flavor, we use the entire white part. First, cut off the green part and coarsely mince the white part. Make fine diagonal slits along the scallion, flip it over, and do the same on the other side. Lightly crush it with your hand and slice from the end to easily get a beautiful mince. Keeping it coarsely minced rather than too fine is key to retaining a great texture. Be sure to set aside about 2 tablespoons of this minced scallion in a small bowl. This is a crucial step for making the special spicy scallion sauce later.

Easy Microwave Spicy Scallion Sauce

Next, we will make the spicy scallion sauce recommended by Gyoza-san. In a bowl, combine 2 tbsp soy sauce, 1 tbsp vinegar, 1/2 tsp sugar, and 1 tbsp chili oil for that signature kick. If you prefer it less spicy, substitute sesame oil for the chili oil or reduce the amount. Mix lightly and microwave uncovered for about 30 seconds. The aroma is already mouthwatering! Add the reserved 2 tbsp of raw scallion and 1 grated ginger clove to this hot sauce. Adding the scallions while the sauce is hot allows the residual heat to gently cook them, mellowing their sharp bite while bringing out their wonderful aroma and crunchy texture.

The Golden Ratio for Juicy Filling

The dumpling filling starts with 180g of ground pork for a juicy, savory flavor. In a bowl, combine the pork with 1 tbsp soy sauce, 1 tbsp sake, 1 grated ginger clove, and 1 tbsp sesame oil. Here is a crucial professional tip: thoroughly mix the meat and seasonings together before adding the scallions. This ensures the meat absorbs the flavors well and prevents the scallions from releasing excess moisture, which would make the filling watery. First, knead the seasonings into the meat by hand, then spread your fingers and mix vigorously. Once the meat comes together, add the remaining minced scallions and mix gently with a light squeezing motion to complete the filling.

Wrapping Tips for Smooth Boiled Dumplings

Once the filling is ready, it's time to wrap. While large wrappers are often used for pan-fried dumplings, regular-sized wrappers are recommended for boiled dumplings to make them easy to eat in one smooth bite. Place the filling in the center, keeping the amount modest to ensure a smooth texture. Wet the edges of the wrapper, then pinch the center firmly. Next, scrunch and seal the right end toward the center, and repeat on the left side. Finally, gently shape the dumpling to create a cute form just like Gyoza-san. Make sure to seal it tightly with no gaps so the filling doesn't spill or get watery during boiling.

Boil Until Plump and Pour the Sauce!

Now, let's boil the dumplings. Bring a generous amount of water to a boil and gently drop them in. Since they tend to stick to the bottom initially, gently stir with a spatula to release them. Once the water returns to a boil, lower the heat to medium-low and cook for 3 to 4 minutes. Soon, the dumplings will puff up and float to the surface. When they are all plump and floating, they are ready. Lift them out with a strainer, making sure to drain them thoroughly so the sauce doesn't get diluted. Plate them and generously pour the warm, special spicy scallion sauce all over.

Tasting and the Story Behind 'Gyoza-san'

Let's try the freshly boiled, hot dumplings! With the first bite, the juicy meat juices trapped inside by the simple folds burst into your mouth. The wrappers are incredibly smooth, and the combination of crunchy scallions and spicy chili oil sauce is absolutely irresistible. The character 'Gyoza-san' was actually created by Koh Kentetsu 5 or 6 years ago for a picture book project that was unfortunately put on hold, making it a very special project for him. Dumplings exist in various forms worldwide, making them a wonderful symbol to share the joy of food across borders. Check out Gyoza-san's daily life in the relaxing short animations and comics on Instagram!

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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