Gyoza Recipe

Method6 steps · about 40 min

1. 1

   Step 1: If starting with raw cabbage (1 cup), blanch it in boiling water for 1–2 minutes, then drain, cool and mince. Measure 1 cup cooked minced cabbage for the filling.

   Blanch cabbage before mincing · 2 minUses 1 cup cabbage (cooked and minced) · Water for blanching cabbage and moistening wrapper edges, separate from steaming water

2. 2

   Step 2: Mix the cooked minced cabbage, ground pork (1/2 lb), finely chopped green onions (4-5), 2 tablespoons soy sauce, sake (1 1/2 Tbsp), sesame oil (1 Tbsp), grated garlic (1-2 cloves) and cornstarch (1 Tbsp) thoroughly in a bowl.

   Uses One cup cooked minced cabbage · 1/2 lb ground pork · 4-5 green onions (chopped finely) · 2 Tbsp soy sauce · 1 1/2 Tbsp Sake · 1 Tbsp sesame oil · 1-2 cloves garlic (grated) · 1 Tbsp cornstarch

3. 3

   Step 3: Place about a tablespoon of filling in each wrapper, avoiding overfilling. Moisten the edges, fold in half and pleat or press firmly to seal. Repeat with the remaining wrappers and filling.

   Uses Raw pork and vegetable gyoza filling · 30 gyoza wrappers · Water for blanching cabbage and moistening wrapper edges, separate from steaming water

4. 4

   Step 4: Heat a pan at medium high heat and add oil (1-2 Tbsp). Place gyoza on a pan and cook until the bottom becomes golden brown.

   Uses Filled sealed raw gyoza · 1-2 Tbsp oil

5. 5

   Step 5: Add the ⅓ cup water and immediately cover. Steam until the water has evaporated and the pork filling reaches 160°F (71°C); if needed, add a little more water and continue covered until cooked through.

   Uses Gyoza browned on the bottom · 1/3 cup water · Additional water only if needed to finish steaming gyoza

6. 6

   Step 6: Mix the 3 tablespoons soy sauce, rice vinegar (3 Tbsp) and chili oil (1 tsp) for the dipping sauce. Serve with the cooked gyoza.

   Uses Cooked pan-fried and steamed gyoza · 3 Tbsp soy sauce · 3 Tbsp Rice Vinegar · 1 tsp chili oil (Rayu or sesame oil)