The secret to making everyone’s favorite Japanese dumpling? Don’t just steam it; fry it, too!
Gyoza Recipe
When making gyoza, remember to both steam and fry them to get soft and crunchy textures.
Ingredients
Gyoza Ingredients
- 1/2 kilo pork use ground pork
- 3 leaves cabbage minced
- 2 stalks green onion minced
- 2 shiitake mushrooms minced
- 1 clove Garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon Nori (dried seaweed) minced
- 1/2 tablespoon sake (japanese rice wine)
- 1/2 tablespoon sesame oil
- 1 teaspoon Soy Sauce
- 1/4 teaspoon Salt
- 1/8 teaspoon black pepper
- 40 to 50 gyoza wrappers available at New Hatchin Japanese Grocery
- 3 tablespoons vegetable oil to fry
- 2 tablespoons sesame oil to drizzle
- 4 tablespoons Soy Sauce
- 2 teaspoons mirin (japanese sweet rice wine)
- 2 teaspoons sugar
- 2 tablespoons water
Instructions
- Make the filling: Combine all ingredients in a bow: pork, cabbage, green onions, shiitake, garlic, ginger, nori, sake, sesame oil, soy sauce, salt, and pepper.
- Take a gyoza wrapper and place it on your palm. Place 1 to 2 teaspoons filling on the center. Fold wrapper over, pleat, and seal.
- Heat half of the vegetable oil in a large pan. Fry gyoza, flat side down, in one layer. Do this in batches, making sure not to overcrowd the pan. [ArticleReco:{"articles":["14830"]}]
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