Gyoza, often referred to as Japanese dumplings, are a popular appetizer or side dish. They consist of a thin wrapper filled with a mixture of meat and vegetables, typically pan-fried to achieve a crispy bottom and steamed top. Here's a recipe to make pork gyoza at home:
Ingredients:
For the Filling:
- Ground Pork: 1/2 pound (225 grams)
- Cabbage: 1 cup, finely chopped
- Green Onions: 2, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Soy Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Salt and Pepper: to taste
Other:
- Gyoza Wrappers: about 30 (available at Asian grocery stores or you can make your own)
- Vegetable Oil: for frying
- Water: for steaming
For Dipping Sauce:
- Soy Sauce: 1/4 cup
- Rice Vinegar: 1/4 cup
- Sesame Oil: a few drops
- Chili Oil or Chili Flakes: optional, for heat
Instructions:
-
Make the Filling:
- In a large bowl, mix together the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
- Ensure that the ingredients are well combined.
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Fill and Fold the Gyoza:
- Place a gyoza wrapper on your palm or a flat surface.
- Put a small spoonful of the filling in the center of the wrapper.
- Moisten the edges of the wrapper with water.
- Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges to seal, creating pleats for a traditional look.
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Cook the Gyoza:
- Heat oil in a large skillet over medium heat.
- Place the gyoza in the skillet, flat side down, and cook until the bottom is golden brown (about 2-3 minutes).
- Add about 1/4 cup of water to the skillet and cover immediately to steam the gyoza (be cautious of splattering oil).
- Steam until most of the water has evaporated and the gyoza are cooked through (about 3-4 minutes).
- Uncover and cook for another minute to crisp up the bottom again.
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Prepare the Dipping Sauce:
- Combine soy sauce, rice vinegar, and sesame oil in a small bowl. Add chili oil or flakes if desired.
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Serve:
- Serve the gyoza hot with the dipping sauce on the side.
Tips:
- Don't overcrowd the skillet when cooking the gyoza, as they can stick together.
- The key to good gyoza is a juicy filling and a crispy bottom. Adjust the cooking time if necessary.
- You can freeze uncooked gyoza for later use. Freeze them on a tray first, then transfer to a freezer bag once solid.
Enjoy your homemade gyoza! They
