Gyoza Dog

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Gyoza Dog

Postby vagreys » Sat Feb 21, 2015 3:59 pm

Here's a kick! I've been asked to produce a gyoza dog like they make at Tokyo Disney Sea. It appears to be a hotdog-length gyoza filling in a steamed bun wrapper. Seems straightforward enough.
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Re: Gyoza Dog

Postby RodinBangkok » Sun Feb 22, 2015 9:04 am

I'd probably try with a chinese mantou steamed bun, then the gyoza, lots of variants of mantou here, interested to see your results!
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Re: Gyoza Dog

Postby NCPaul » Sun Feb 22, 2015 11:39 am

Soy sauce, rice vinegar and chili oil, please. :D
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Re: Gyoza Dog

Postby quietwatersfarm » Sun Feb 22, 2015 12:20 pm

great stuff Tom. Cased like a Gyoza flavour sausage? or as a long thin dumpling?
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Re: Gyoza Dog

Postby vagreys » Sun Feb 22, 2015 4:02 pm

Rod, looking at a pic provided by my client, it appears to me to be a mantou dough wrapper. Based on the pic, it is hard to tell if there is any kind of a casing on the sausage - possibly something like a wonton wrapper, but it may just be grease on the inside of the bun. In any case, mine won't be cased. I'll make a gyoza filling and extrude it through the stuffer, then par-freeze before wrapping. I'll cut the filling into about 6" lengths, roll out some mantou dough and make them like long dumplings, then steam them. The original appears to be steamed. The trick, I think, will be getting the right amount of dough for the filling. Apparently, these are very popular at the theme park, where people queue up in the morning, waiting for the stand to open, and a queue remains all day. There is also a current fad for black fast food, using bamboo ash, among other things, to make black hamburgers and sausages, black sandwiches and buns, and even a black gyoza dog at Tokyo Disney Sea. I won't be doing a black gyoza dog, I don't think.
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Re: Gyoza Dog

Postby RodinBangkok » Sun Feb 22, 2015 11:28 pm

You'll have fun playing with the shapes and sealing the dough, but the mantou is easy to work with pinching it closed, theres probably a bunch of vids about making the dim sum versions.
I've had Kuro burgers and such here, I was not impressed as its all about the look, but the flavor did not extend to something more exciting. Most them use a combination of squid ink and charcoal, should not be that hard to do, but I'd probably play with something else in it to up the flavor a notch.
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Re: Gyoza Dog

Postby Snags » Mon Feb 23, 2015 2:48 am

yet to take the plunge still researching
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Re: Gyoza Dog

Postby NCPaul » Mon Feb 23, 2015 11:34 pm

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Re: Gyoza Dog

Postby NCPaul » Wed Feb 03, 2016 12:40 am

After reading this post about gyoza dogs I came across a recipe for gyoza sausage on Len Poli’s site and I decided to try it. I made a half recipe and made a few small changes. I didn’t have either mushroom powder or Chinese chives and the garlic and ginger amounts seemed too much so I cut them in half (glad I did). The water chestnuts give the sausage a delightful crunch even after cooking.

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Shitake mushrooms give a “meaty” taste.

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Napa cabbage from my garden

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Blanched and chopped. All of the vegetables need to be drained on paper towels to reduce the moisture going in to the mix

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Meat plus vegetables ready for the grinder.

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A very wet mix after grinding.

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Stuffed in sheep casings.

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Now comes the eating part – a ghetto hack for steam buns starts with tubed biscuits.

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Flattened and wrapped around a link.

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After steaming. Soy sauce, rice wine vinegar and sesame oil for dipping

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Another choice would be gyoza sausage in chicken broth with rice noodles and green onions.

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My favorite turned out to be leftover rice with scrambled egg and sausage.

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Sorry for so many photos, it was a very fun project and I recommend it (my brother has already made some).
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Re: Gyoza Dog

Postby DanMcG » Wed Feb 03, 2016 7:48 am

You can never have to many pictures! The sausage looks fantastic, but can you really grown such beautiful cabbage in February?
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Re: Gyoza Dog

Postby wheels » Wed Feb 03, 2016 5:12 pm

Great sausage. Does the cabbage come through as 'sweetness' in the sausage?

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Re: Gyoza Dog

Postby NCPaul » Wed Feb 03, 2016 5:42 pm

I made the sausage on Jan. 3 from a cabbage I cut in Dec.; the weather has been mild for us and it hasn't been cold enough for long enough to put my garlic plants into dormancy. If I tried to grow something in my garden it would certainly trigger a killing frost. The cabbage is not easily picked out with the garlic, ginger and green onion. My brother was glad that he was able to slip some vegetables passed his meat centric daughter. I never thought I'd say that on a sausage making forum. :D
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Re: Gyoza Dog

Postby wheels » Wed Feb 03, 2016 8:42 pm

Many thanks.

Phil
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