Japanese Gyoza
Servings
~40
servingsPrep time
30
minutesCooking time
10
minutesTotal time
40
minutesDeceptively easy to make, and so much flavour in those dumplings! We make these about 5 times a year.
Ingredients
1 & 1/2 cups Napa Green Cabbage, fine chopped
1 lb Ground Pork, fatty if possible
1 cup chopped green onions or chives
1 clove Garlic, minced
1 TSP Sesame Oil
1 TSP Ginger, freshly grated
2 TSP Soy Sauce
1 TSP Salt
40-50 Gyoza Wrappers or round wonton wrappers
- Dipping Sauce
1 TBSP Low Sodium Soy Sauce
1 TSP Rice Wine Vinegar
1 TSP Sesame Oil
1 TSP Chili Crisp
Directions
- Mix Green Cabbage and 1/2 TSP Salt and set aside for 30 minutes to allow the cabbage to wilt and remove some water. Drain cabbage well (like, squeeze that water out) and put aside.
- Place all remaining ingredients into a bowl and mix thoroughly. Mix cabbage into the filling mix. Use your hands.
- Sprinkle a baking sheet with cornstarch to prevent stick.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers
- Cook the Gyoza
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
- Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes.
- Transfer the Gyoza to a plate, crisp side up
- Serve with the dipping sauce and enjoy!
Notes
- Recipe stolen from RecipeTin Eats
- Here is a YouTube Video, showing you how to fold Gyozas like a boss
