Japanese Recipe Adventures: Udon gyoza

You probably already know about udon, thick and springy noodles made from wheat flour. You also likely know gyoza, dumplings usually filled with ground meat and vegetables. But have you heard of udon gyoza?

In today’s Japanese Recipe Adventure, I’ll show you how to combine both for udon gyoza— crispy on the outside, soft on the inside and incredibly addictive. They’re a delicacy in Takatsuki, Osaka, and after our easy recipe, you’ll be whipping them up in a snap.

Ingredients

This makes about 20 udon gyoza. When choosing your udon, it’s easiest to buy refrigerated. If buying frozen, defrost before use. I would not recommend dried udon, as it won’t have the same chewy texture.

For the udon gyoza

• 250 grams of ground beef
• 10 spring onions
• 2 garlic cloves
• 1 inch of ginger
• 2 tablespoons of soy sauce
• 2 tablespoons of potato starch
• 1 tablespoon of sesame oil
• A pinch of sugar
• 1.5 teaspoons of freshly ground black pepper
• 2 eggs
• 540 grams of udon noodles

For the dipping sauce

• 1 teaspoon of rice vinegar
• 3 teaspoons of soy sauce

Directions

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