Gyoza
Juicy and crispy gyoza paired with a cold beer - perfection. I absolutely LOVE making this gyoza, it’s extra crispy and juicy to thanks to a couple tricks I’ve picked up a long the way.
Ingredients
- 1 packet gyoza wrappers (approx 40)
Fillings Ingredients
- 400 g fatty pork mince 10% fat or above
- 100 g tofu
- 1 tbsp sake
- 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp oyster sauce
- 1/4 tsp salt
- 3-4 cloves of garlic (minced)
- 15 g ginger (minced)
- 200 g cabbage (green or napa works well)
- 2 spring onions (finely chopped)
Instructions
Making the Gyoza
- If wrappers are frozen, make sure to take them out the freezer to defrost before folding.
- Mix all the ingredients together for the filling and set aside.
- To fold the gyoza, you will need a small bowl of water to act as the "glue" to stick everything together.
- Take one wrapper and place a tablespoon of the filling into the middle. Dip your finger into the water and run it along the inner edge of the half the wrapper.
- To fold - take the middle section of the dry side of the wrapper, fold a small section of it and stick it down to the wet side. Repeat this along the rest of the dumpling.
- Repeat until you have no more wrappers left, this recipe makes approximately 40 gyoza.
Cooking Instructions
- Heat a frying pan on a medium high heat and add a good glug (approx 1-2 tbsps) of neutral oil.
- Add the gyoza in the pan, making sure to leave a small gap in between them all. Fry for about 2 minutes, or until golden on the bottoms.
- Take 2 tbsps of water and add it to the pan then quickly close the lid. Steam for about 5-8 minutes.
- Once the meat has cooked through, take off the lid and let the gyoza crisp up before serving.
- Serve with a side of Gyoza dipping sauce (soy sauce and rice vinegar, ratio is based of preference).