Gyoza Recipe

Gyoza, also known as Japanese dumplings, are a beloved dish that showcases the perfect balance of delicate wrappers and flavorful fillings. These delightful morsels, typically filled with a savory combination of ground meat, vegetables, and aromatic seasonings, are a popular appetizer or side dish in Japanese cuisine. Whether steamed, pan-fried, or boiled, Gyoza offers a symphony of textures and tastes that will transport you to the bustling streets of Tokyo.

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Prep Time 45

Cook Time 15

Total Time 1

Course Appetizer, Dinner, Lunch, main course, Main Dishes, Snack, Snacks

Cuisine Asian, Japanese

Servings people

Calories 240 kcal

Equipment

Mixing bowl
Cutting Board
Chef's Knife
Rolling Pin
50 Gyoza Wrappers Available In Asian Grocery Stores Or Homemade, About 3.5 Inches In Diameter
Small Bowl Of Water (For Sealing The Wrappers)
Non-Stick Frying Pan With A Lid
Spatula Or
Tongs

Ingredients

1/2 pound Ground Pork
2 cup Cabbage Finely Shredded
2 Garlic Cloves Minced
1 tbsp Ginger Grated
1 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tsp Sugar
1/4 tsp Salt
1/4 tsp Pepper

Filling Ingredients:

Optional Dipping Sauce:

Get Recipe Ingredients

Instructions

In a mixing bowl, combine the ground pork, shredded cabbage, minced garlic, grated ginger, soy sauce, sesame oil, sugar, salt, and pepper. Mix well until all the ingredients are thoroughly incorporated.
Place a Gyoza wrapper on a clean, dry surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
Dip your finger in water and run it along the edges of the wrapper to moisten it. Fold the wrapper in half, creating a semi-circle, and firmly press the edges together to seal the dumpling. Use pleating or crimping techniques to create a decorative edge, if desired. Repeat with the remaining wrappers and filling.
Heat a non-stick frying pan over medium-high heat. Add a small amount of oil and swirl it around to coat the pan evenly.
Arrange the Gyoza in the pan, flat side down, without overcrowding. Cook for 2-3 minutes or until the bottoms turn golden brown.
Pour water into the pan until it reaches about halfway up the sides of the Gyoza. Quickly cover the pan with a lid to trap the steam and reduce the heat to medium-low.
Allow the Gyoza to steam for 5-6 minutes or until the wrappers become translucent and the filling is cooked through.
Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms.
Use a spatula or tongs to carefully transfer the cooked Gyoza to a serving plate, arranging them in a neat, appetizing presentation.
Repeat the cooking process with the remaining Gyoza, adding more oil to the pan as needed.
Serve the homemade Gyoza immediately, while they are still hot and crispy, alongside a dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil for added flavor.

Notes

Note: The nutritional facts provided are approximate and may vary depending on specific brands and variations of ingredients used.

Nutrition

Serving: 6gyozaCalories: 240kcalCarbohydrates: 21gProtein: 12gFat: 12gCholesterol: 30mgSodium: 520mgFiber: 1gSugar: 2g

Keyword Dumplings, Gyoza, Japanese Dumplings

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