Gyoza
Pan-fried dumplings filled with ground meat and vegetables.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Gyoza to your week, check it against your household's allergens, and build the shopping list automatically.