Gyoza (Japanese Dumplings)
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1
Cabbage400 g
Pork (lean)1 tbsp
Ginger (grated)2 tbsps
Soy Sauce2 tsps
Sesame Oil2 tbsps
Rice VinegarDirections:
1
Dice cabbage finely and sprinkle with 1 teaspoon salt
2
Give it a bit of a massage
3
Leave for 10–15 minutes and then squeeze with your hands to remove any moisture
4
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt
5
Dry your hands completely (or wrappers will stick)
6
Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper
7
Brush edge of half the wrapper with cold water
8
Make a semi-circle by folding the wrapper in half
9
Pinch open sides of wrapper together with your fingers and seal the top
10
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan
11
Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan
12
Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy
13
Cook remaining gyoza or freeze them
14
Mix together soy sauce, vinegar and chilli oil, if using
15
Serve gyoza hot with dipping sauce
16
Dice cabbage finely and sprinkle with 1 teaspoon salt
17
Give it a bit of a massage
18
Leave for 10–15 minutes and then squeeze with your hands to remove any moisture
19
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt
20
Dry your hands completely (or wrappers will stick)
21
Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper
22
Brush edge of half the wrapper with cold water
23
Make a semi-circle by folding the wrapper in half
24
Pinch open sides of wrapper together with your fingers and seal the top
25
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan
26
Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan
27
Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy
28
Cook remaining gyoza or freeze them
29
Mix together soy sauce, vinegar and chilli oil, if using
30
Serve gyoza hot with dipping sauce