Gyoza Recipe
Gyoza are Japanese pan-fried dumplings that are crisp and golden on the bottom and juicy inside. They are the Japanese version of the original Chinese dumplings called Jiaozi.
Ingredients
- 250 g ground pork
- 1 cup finely chopped cabbage
- 2 tbsp chopped garlic chives nira
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp cornstarch
Instructions
- In a mixing bowl, combine ground pork, cabbage, garlic chives, garlic, ginger, sesame oil, soy sauce, and cornstarch.250 g ground pork, 1 cup finely chopped cabbage, 2 tbsp chopped garlic chives, 2 cloves garlic, 1- inch piece of ginger, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp cornstarch
- Knead the mixture well until sticky and pale in color.
- Place a small amount of filling in the center of a gyoza wrapper.
- Moisten the edges of the wrapper with water.
- Fold the wrapper in half and seal the edges by pressing firmly.
- Use either the "pleats towards one side" or "pleats towards the center" folding technique
- Heat a skillet over medium-high heat and add some oil.
- Place the gyoza in the skillet in a single layer and cook until the bottoms are golden brown.
- Add a small amount of water to the skillet and cover to steam the gyoza until the filling is cooked through.
- Uncover and let any excess water evaporate to crisp up the bottoms.
- Serve the gyoza hot with dipping sauce.