Gyoza Recipe
These delicious Japanese dumplings are very famous all around the globe and come in different varieties. The combination of a crispy and golden brown base with a tasty and juicy filling makes Gyozas the perfect appetizer.
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Equipment
- frying pan with lid
Ingredients
- 2 packages Gyoza wrappers 35-40 sheets
- 1 tablespoon sesame oil for frying
- 1 tablespoon sunflower seed oil for frying
For the filling
- 300 g ground pork meat organic if possible
- 150 g cabbage chopped without the core
- 1 tablespoon ginger grated
- 1 glove garlic grated
- 3 pieces green onions/scallions about 50g, chopped
- 2 tablespoon soy sauce japanese
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon corn starch
- 2 tablespoon water
For the sauce
- 3 tablespoon soy sauce japanese
- 3 tablespoon rice vinegar
- 1 teaspoon chilli oil optional
Instructions
The Filling
- Remove the core of the cabbage leaves and cut into fine julienne (small stripes)
- Sprinkle the cut cabbage with 1 teaspoon of fine salt and mix with your hands until the cabbage starts to get soft and let rest for 5 minutes.
- Place the ground pork meat in a bowl. Add 1 teaspoon of corn starch and 2 tablespoons of water and mix well for some minutes until the meat becomes like a paste.
- With your hands squeeze out the water of the salted cabbage and add to the meat.
- Cut the spring onions into small pieces and add to the bowl.
- Add the grated ginger (1 tablespoon), and the grated garlic (1 glove).
- Season with the soy sauce (2 tablespoon), the sesame oil (1 tablespoon) and the rice vinegar (1 tablespoon).
- Add some fresh ground black pepper.
- Knead the mixture with your hands until everything is well mixed, and it becomes sticky.
To Fold the Gyoza
- Always keep the Gyoza wrappers under a damp kitchen towel while you are folding. Prepare a small bowl with water to wet your fingers.
- Take a Gyoza wrapper and place it in the palm of your hand. Use a spoon and put a small amount (approx. 2 teaspoons) of the filling in the center of the wrapper.
- Dip one finger in a bowl of water and draw a circle around the outer part of the wrapper until it’s wet all around.
- Fold the wrapper in half over the filling.
- Using your left thumb and index finger, start making a pleat on the top back part of the wrapper, about once every 1 cm and press against the front part.
- Once you make each pleat, press it down with your right hand using your thumb and index finger.
- Continue with the pleats toward the left side after having pressed together each pleat.
- Continue all the way till there is no more wrapper to pleat.
- Press the pleats and shape the Gyoza (like a half moon).
- Place the closed Gyozas on a tray with parchment paper.
To Cook the Gyoza
- Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the Gyoza flat side down in a circular shape.
- Cook until the bottom of the Gyoza turns golden brown.
- Add 100 ml of water and quickly cover the pan with a lid. Steam the Gyozas for 3 minutes.
- Remove the lid to evaporate any remaining water and add 1 tablespoon of sesame oil.
- Continue to cook uncovered until the Gyozas are golden brown and crisp on the bottom.
The Dipping Sauce
- Mix 3 tablespoons of soy sauce and 3 tablespoons of rice vinegar together. If you like it spicy, add some chili oil or paste.