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Charcoal Dim Sum and Dark Yaki Gyoza Recipe

by wsg team
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Ever wondered what happens when classic dim sum meets a smoky, charred twist? Or how yaki gyoza can transform into a dark, savory delight? Get ready to elevate your culinary game with our Charcoal Dim Sum and Dark Yaki Gyoza recipes.

Charcoal Dim Sum recipe

These dishes blend traditional Asian techniques with a unique touch, offering an unforgettable taste adventure.

In this recipe, I’ll guide you through the art of crafting these stunning, flavorful bites. You don’t have to be a seasoned cook to make these exotic dumplings, believe me.

What is Dim Sum?

Dim sum is like a mini food adventure, packed into bite-sized portions! This delightful tradition hails from Guangdong province in southern China and is all about enjoying a variety of tasty dishes, usually served with tea.

The name “dim sum” literally means “touch the heart,” and it’s perfect because these little treats are meant to please and surprise.

Back in the day, during the Song Dynasty (960–1279 AD), travelers would stop at tea houses to enjoy light meals. Dim sum was born from this practice, and it’s grown into a huge part of Cantonese culture. These days, you can find dim sum everywhere from cozy tea houses in Hong Kong to trendy spots in big cities around the world.

The cool thing about dim sum is how it brings people together. It’s meant to be shared with friends and family, making it as much about socializing as it is about eating. Imagine a table filled with bamboo steamers and plates of dumplings, buns, spring rolls, and more. Each dish is a new flavor and texture to explore, and there’s always something to chat about while you munch away.

Dim sum is also a treat for the eyes. The dishes are often served in cute bamboo baskets or on elegant plates, making each one look as good as it tastes. This attention to detail makes every bite even more enjoyable.

So, whether you’re a dim sum pro or just starting out, it’s all about having fun with food and savoring every delicious moment. Give it a try and discover why dim sum has a special place in the hearts (and stomachs) of so many people around the world!

Here’s a detailed guide to help you make perfect Yaki gyoza and charcoal dim sum at home, complete with tips, suggestions, and essential information.

What is Yaki Gyoza?

Yaki gyoza is a delicious Japanese variation of the classic gyoza dumpling, known for its crispy, pan-fried bottom and tender top.

Yaki” in Japanese means “grilled” or “pan-fried,” so yaki gyoza essentially refers to “pan-fried dumplings.” Imagine a savory filling wrapped in a delicate, slightly chewy dough, with a beautifully crispy base and a juicy interior—that’s yaki gyoza in a nutshell!

The Origins of Gyoza 

Gyoza originally comes from Chinese cuisine, where dumplings have been a staple for centuries. The Japanese adapted this concept after World War II, adding their unique twist. It was in Japan that the pan-frying technique was popularized, transforming the dumpling into the crispy and satisfying yaki gyoza we enjoy today.

How it’s Made

The magic of yaki gyoza lies in its preparation:

  1. Filling: Typically, the filling features ground pork (though chicken or vegetables can also be used), combined with garlic, ginger, and a mix of seasonings. This savory mixture creates a juicy and flavorful stuffing.
  2. Wrapper: The dough for the wrapper is made from flour, water, and a pinch of salt, rolled out into thin circles. These circles are filled with the savory mixture and pleated to seal the edges, ensuring all the delicious filling stays inside.
  3. Cooking: The cooking process is key. Gyoza is first pan-fried to get a crispy, golden bottom. Then, a bit of water is added to the pan and covered to steam the dumplings. This method gives yaki gyoza its signature combination of a crispy base and a soft, flavorful top.

Serving

Yaki gyoza is often enjoyed with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil. For a bit of extra flavor, you might add a dash of chili oil. It’s commonly served with a side of shredded cabbage or a light salad, making it a versatile and tasty dish.

Dark Yaki Gyoza Recipe

Dark charcoal Yaki Gyoza Recipe

Ready to add a dramatic twist to your gyoza? Charcoal yaki gyoza brings a smoky, visually striking flair to the classic dumpling. Infused with the unique essence of activated charcoal, this recipe not only adds depth to the flavor but also creates a stunning contrast on your plate.

Here’s how you can make these impressive and delicious charcoal yaki gyoza at home.

Dark charcoal Yaki Gyoza Recipe

Dark charcoal Yaki Gyoza

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Ingredients
  

For the Dumpling Filling:

  • 200 g 7 oz ground pork (or a mix of pork and beef)
  • 1 cup finely chopped cabbage
  • 1/2 cup finely chopped mushrooms shiitake or button
  • 2 green onions finely chopped
  • 2 garlic cloves minced
  • 1 tsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • Salt and pepper to taste

For Dumpling Wrappers:

  • 30 gyoza wrappers store-bought or homemade

Make the Charcoal Dough:

  • 1 tsp activated charcoal powder food-grade

For Cooking:

  • 2 tbsp vegetable oil

Dipping Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • Optional: sliced chili or garlic for extra kick

Instructions
 

Prepare the Filling:

  • In a large bowl, mix together the ground pork, chopped cabbage, mushrooms, green onions, garlic, and ginger.
  • Add the soy sauce, sesame oil, oyster sauce, salt, and pepper. Mix well until combined.

Make the Charcoal Dough:

  • If using store-bought wrappers, skip this step. If making your own, add the activated charcoal powder to your dough mixture and knead well until the color is evenly distributed. Roll out thinly and cut into circles.

Assemble the Gyoza:

  • Place a spoonful of filling in the center of each gyoza wrapper.
  • Moisten the edges with a little water, fold the wrapper in half, and pinch to seal. Pleat the edges if desired for a traditional look.

Cook the Gyoza:

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Arrange the gyoza in the skillet, flat side down. Cook until the bottoms are golden brown, about 2-3 minutes.
  • Add a splash of water (around 1/4 cup) to the skillet, then cover with a lid. Steam for 5-6 minutes, or until the water has evaporated and the gyoza are cooked through.

Prepare the Dipping Sauce:

  • In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Add chili or garlic if desired for extra flavor.

Serve:

  • Arrange the charcoal yaki gyoza on a plate.
  • Serve with the dipping sauce on the side.

 

easy charcoal Yaki Gyoza on a long marble plate

These charcoal yaki gyoza are not only a feast for the eyes but also packed with bold flavors. Perfect for a special occasion or just to impress at dinner, they offer a unique twist on a beloved classic. You can also enjoy it along with other Asian dishes and especially Thai soups like tom yum goong!

Yaki Gyoza vs. Dim Sum Dumplings: What’s the Difference?

Yaki gyoza and dim sum dumplings are yummy treats coming from Japan and China. While they might look similar, they have unique characteristics, cooking methods, and flavors. Here’s a quick guide to what makes each special.

Origins and Background

Yaki Gyoza originated in Japan, inspired by Chinese jiaozi, and is enjoyed as a side dish, snack, or with ramen. On the other hand, Dim Sum Dumplings hail from China, especially Cantonese cuisine, and are part of a dim sum brunch or lunch, typically served with tea.

Ingredients and Fillings

For yaki gyoza, the thin wheat flour wrapper encases a filling of ground pork, cabbage, garlic, ginger, scallions, soy sauce, and sesame oil, creating a flavor profile with bold garlic and ginger notes.

yummy dark Yaki Gyoza bite close up

Dim sum dumplings, however, use wrappers made from wheat flour, rice flour, or tapioca starch, filled with shrimp, pork, veggies, and more, offering a lighter and more varied taste.

Cooking Methods

Yaki gyoza is pan-fried to achieve a crispy bottom, then steamed for a tender top. In contrast, dim sum dumplings are mostly steamed, but can also be pan-fried, deep-fried, or boiled, resulting in a soft and chewy texture, with some variations having a crispy exterior.

Flavors and Dipping Sauces

Yaki gyoza’s savory taste is highlighted by a strong garlic and ginger kick, typically accompanied by a dipping sauce made from soy sauce, rice vinegar, and chili or sesame oil. Dim sum dumplings boast a range of sweet, savory, and umami flavors, paired with sauces like soy, hoisin, chili oil, black vinegar, or sweet and sour sauces.

Serving Style

Yaki gyoza is often served in a circular pattern with the crispy side up, making it a perfect side dish, appetizer, or snack. Dim sum dumplings are presented in bamboo steamers or on small plates, ideal for a dim sum brunch or lunch.

Nutritional Differences

Yaki gyoza tends to have higher calories due to the frying process, offering a protein-rich snack with some carbs. Dim sum dumplings vary in calorie content, with steamed options being lower in calories and providing a balanced mix of protein, veggies, and carbs.

Making Them at Home: Tips and Tricks

To make yaki gyoza at home, store-bought wrappers are convenient, and the filling should balance meat and veggies with excess moisture removed. When cooking, use a non-stick pan and avoid overcrowding. For dim sum dumplings, different types of wrappers are needed for various dumplings. The filling should be finely chopped and well-seasoned. Use parchment paper or cabbage leaves in the steamer to prevent sticking.

Yaki gyoza and dim sum dumplings each offer unique flavors and textures. Whether you prefer the crispy goodness of gyoza or the diverse flavors of dim sum, both are delightful. Try making them at home and enjoy exploring these delicious cuisines!

Yaki Gyoza Vs Age Gyoza

Yaki gyoza and age gyoza are both delicious Japanese dumplings, but they differ in preparation. As we mentioned above, Yaki gyoza, means “grilled,” and is pan-fried to create a crispy base and then steamed to keep the top tender.

In contrast, age gyoza, which means “deep-fried,” is fully submerged in hot oil, resulting in a uniform crispiness all over. While yaki gyoza offers a delightful texture contrast between crispy and soft, age gyoza provides a consistent crunch. Both are typically enjoyed with a soy-vinegar dipping sauce, making them a tasty choice for any gyoza fan.

And now lets make the charcoal Dim Sum.

 

Charcoal Dim Sum Recipe

traditional Charcoal Dim Sum in a plate with sticks

Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • 1 tsp activated charcoal powder
  • 1/2 cup warm water
  • 1/4 cup tapioca starch
  • 1/4 tsp salt

For the Filling:

  • 1/2 lb ground pork (or your choice of protein)
  • 1/4 cup finely chopped shrimp
  • 2 tbsp finely chopped scallions
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tsp grated ginger
  • 1 tsp minced garlic
  • Salt and pepper to taste

Instructions

1. Prepare the Dough:

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, tapioca starch, and salt. Add the activated charcoal powder, ensuring it’s evenly distributed.
  2. Add Water: Gradually add warm water to the dry mixture, stirring continuously until a dough starts to form.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
  4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for the dough to develop the right texture.

2. Make the Filling:

  1. Combine Ingredients: In a bowl, mix the ground pork, chopped shrimp, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, ginger, garlic, salt, and pepper until well combined.
  2. Chill the Filling: Cover the filling mixture and let it chill in the refrigerator while you roll out the dough. Chilling helps the flavors meld and makes it easier to handle.

3. Assembling the Dim Sum:

  1. Roll Out the Dough: Divide the dough into small, equal portions. Roll each portion into a ball, then flatten it with your palm. Use a rolling pin to roll each piece into a thin circle, about 3 inches in diameter.
  2. Add Filling: Place a teaspoon of the filling in the center of each dough circle. Be careful not to overfill, as this can make the dim sum difficult to seal.
  3. Seal the Dim Sum: Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal, then pleat the edges for a traditional look.

4. Cooking Dim Sum:

  1. Steam the Dim Sum: Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dim sum in the basket, making sure they don’t touch each other. Steam over boiling water for 10-12 minutes, or until the dough is translucent and the filling is cooked through.

Steam the charcoal Dim Sum in a steamer basket

Tips and Suggestions

  1. Activated Charcoal: Use food-grade activated charcoal powder. It’s available in health food stores and online. Start with a small amount (1 tsp) and adjust according to your preference for color and flavor.
  2. Dough Consistency: If the dough is too dry, add a little more warm water, one teaspoon at a time. If it’s too sticky, add a bit more flour.
  3. Filling Variations: Feel free to experiment with different fillings. Popular options include chicken and mushroom, tofu and vegetable, or shrimp and chive.
  4. Shape Options: If pleating the edges is too challenging, you can simply pinch the edges together to seal. Focus on a good seal to prevent the filling from leaking.
  5. Serving Suggestions: Serve the charcoal dim sum with a variety of dipping sauces like soy sauce, chili oil, or black vinegar with ginger. A side of lightly steamed vegetables complements the dim sum well.
  6. Storage and Reheating: Store any leftover dim sum in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for about 5 minutes or until heated through.
  7. Freezing: You can also freeze uncooked dim sum. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a ziplock bag. When ready to cook, steam from frozen for about 15 minutes.
  8. Presentation: Charcoal dim sum has a striking appearance. Garnish with sesame seeds or a sprinkle of finely chopped green onions for an added touch of color.

traditional-charcoal dim sum in a basket plate with sticks

 

Making these beauties at home can be a fun and rewarding culinary project. With a bit of practice and these detailed tips, you’ll be able to create a unique and delicious charcoal dim sum and Dark Yaki Gyoza that impresses both visually and in taste.

Happy cooking!


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