Gyoza Recipe

2020/4/4

Gyoza Ingredients

  • 1 packet of gyoza wrappers (sold in most grocery stores)
  • 1 tablespoon oil
  • 1/4 cup water
  • 1 teaspoon salt
Filling:
  • 1 pound ground pork
  • 1 cup napa cabbage (or regular cabbage)
  • 1-5 green onions (put as much as you like)
  • 1-4 garlic cloves (add more if you’d like)
  • 1 Tablespoon ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch

Gyoza Instructions

  1. Mince garlic and grate ginger (pre-grated ginger is used in this video)
  2. Chop green onions and thinly cut cabbage.
  3. Mix a teaspoon of salt with green onions and cabbage and let it sit for about 5 min. or until some of the liquid is released from the vegetables.
  4. In a bowl, combine ground pork, minced garlic, grated ginger, soy sauce, sake, sesame oil, and the cabbage mixture (after squeezing out the liquid by hand).
  5. Mix well and knead the mixture by hand until it becomes sticky.
  6. Add cornstarch and mix well once again. (You could leave it to rest for an hour or keep it in the fridge for the flavors to marinate, but it is not necessary.)
  7. Prepare a glass of water, damp paper towels or a kitchen towel, a teaspoon, and a large surface where you can put the gyoza.
  8. Take a wrapper (take out one wrapper at a time from the package to avoid the wrappers from drying out) and place it on the palm of your non-dominant hand.
  9. Use the teaspoon and place the filling in the center of the wrapper.
  10. Dip one finger in the cup of water and draw a half moon along the edges of the wrapper (it is often easier to fold if you moisten the side that is farther from you).
  11. Fold multiple pleats while pushing the filling inwards using the dominant hand. Make sure to pinch each fold well to create a seal. (You can also just fold the sides together and pinch the edges to create a seal.) Place each gyoza on a plate or clean surface and cover with the damp paper towels or kitchen towel as you continue to make more. (You can freeze them and cook them later or cook them immediately.)
  12. Heat oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down.
  13. Cook until the bottom of the gyoza turns golden brown (about 3 min.)
  14. Add 1/4 cup of water to the pan and immediately cover with a lid to steam the gyoza for about 3 min. or until most of the water evaporates.
  15. Remove the lid and let the remaining liquid evaporate.
 
   

DONE!

You can enjoy it by itself, dip it in soy sauce, or dip it in a dipping sauce (soy sauce, vinegar, and chili oil)!
 
 

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