Japanese

Gyoza

Name: Gyoza
Total time: 45 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 pack circular gyoza wrappers (approx. 30); 1/2 lb ground fatty pork; 2 cups finely minced cabbage; 1 clove garlic (grated); 1 tsp grated ginger; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp neutral oil; 1/4 cup water

Pan-fried dumplings filled with ground meat and vegetables.

45 minutes

Serves 1

Appetizer/Side

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Sprinkle the minced cabbage with a little salt, let it sit for 10 minutes, then squeeze out all excess water using a cheesecloth or your hands.

2
In a large bowl, combine the ground pork, squeezed cabbage, garlic, ginger, soy sauce, and sesame oil. Knead the mixture with your hands until it becomes pale, sticky, and well-mixed.
3
Place a wrapper in your palm, add 1 scant tablespoon of filling to the center. Dip your finger in water and wet the outer edge of the wrapper.
4
Fold the wrapper in half, pleating only the top edge 5-6 times while pressing it flat against the unpleated bottom edge to seal out any air.
5
Heat 1 tbsp neutral oil in a flat non-stick skillet over medium-high heat. Arrange the gyoza in a tight circle, flat side down, and fry for 2-3 minutes until the bottoms are deeply golden brown and crisp.
6
Pour 1/4 cup of water into the skillet (it will splatter) and immediately cover with a tight-fitting lid. Steam for 3-4 minutes until the water evaporates and the wrappers are translucent and chewy. Remove the lid and let the bottoms crisp up again for 30 seconds before serving with a soy-vinegar-rayu dip.

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