Celebrated Private Chef
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Meet Miguel Chang
Miguel Chang makes his family’s 100-year old world-famous gyoza recipe.
Generations of Gyoza: A Family's Labor of Love
Gyoza are wildly popular in the kitchens of Japan. They are dumplings filled with a variety of meats and vegetables, then stuffed in a wrapper made of flour, salt, and water.
The Chang family has been making gyoza for over 100 years.
In this video, Chef Miguel Chang of New York, NY continues his family’s longtime tradition and whips up mouthwatering pork gyoza from scratch.
Gyoza originated in China, where they are called jiaozi. Today in the U.S., jiaozi are commonly known as potstickers.
Traditional gyoza consists of a pork, scallion, and cabbage mixture. Chef Chang emulsifies the pork to a creamy consistency. He humorously refers to the look of the pork filling as “Freddie Krueger’s face.”
The real labor, he explained to us, is in emulsifying the pork and chopping up the napa cabbage by hand as finely as possible.
Gyoza are usually accompanied by a dipping sauce made of soy sauce, chili oil, and rice wine vinegar.
Gyoza can be steamed, pan fried, deep fried, or boiled. People love them as an appetizer or main dish. Restaurants serve these savory dumplings with white rice or alone with the sauce on the side.
Chef Chang’s grandfather migrated from China to Japan in the 1930s. He started making gyoza and eventually saved up enough money to buy a Mandarin restaurant called Ginza Tenryu.
You can find Ginza Tenryu in the Ginza district of Tokyo, a popular district filled with high-end shops, hotels, theaters, and restaurants. Gyoza are often made on the smaller side, but Chef Chang’s grandfather made them extra large — and the people of Tokyo fell in love with them.
Today, Miguel Chang’s uncle owns this famous restaurant known for making extra-large gyoza. Each day at Ginza Tenryu, there is a line of hungry locals and tourists at lunch and dinner patiently waiting to enjoy their beloved dumplings.
Chef Chang’s favorite way to prepare gyoza is “Ginza Style”…or what we at Public Market would call “Straight Outta Ginza.”
First, he pan-fries them with a bit of hot oil until they are golden brown and crispy. Next, he steams them with a mixture of cornstarch and water.
From this process, the gyoza develop what chefs call “wings” or those extra crispy bits you see on the sides in the photo below.
The result is a juicy dumpling inside with a crispy coating on the outside. This is the most popular type of gyoza — one that is served in Japanese restaurants throughout the country, as well as in large European cities.
Today gyoza are primarily served in ramen shops, Asian restaurants, izakaya (casual dining restaurants) and other specialty shops.
They are made daily (while supplies last).
You can discover more about the rich history of gyoza and many other types of these delicious dumplings here.
“My family has been making gyoza in Japan for over 100 years.”
– Miguel CHang
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