Indulge in the savory delight of homemade gyoza, the Japanese pan-fried dumplings that perfectly balance delicate wrappers and a flavorful filling. This recipe will guide you through the art of crafting these delectable parcels, combining ground pork, cabbage, garlic, ginger, and aromatic seasonings to create a harmonious blend of tastes and textures. With each crispy bite, you’ll savor the essence of Japanese cuisine, making these gyoza a delightful addition to your culinary repertoire. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises a delightful journey into the world of Japanese comfort food.
Gyoza recipe
Gyoza, also known as Japanese dumplings, are a popular and delicious dish in Japanese cuisine. They consist of thin sheets of dough filled with a mixture of ground meat (typically pork, chicken, or a combination) and vegetables, such as cabbage, garlic, and ginger. These dumplings are typically folded into a half-moon shape and then pan-fried until crispy on one side, while the other side remains soft and tender. Gyoza are often served with a dipping sauce made from soy sauce, rice vinegar, and sesame oil. They make for a delightful appetizer, snack, or even a main course and are enjoyed both in Japan and around the world.
Ingredients
For the Filling:
- 250g ground pork
- 1 cup finely chopped cabbage
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wrappers
- Gyoza wrappers (you can find these in most Asian grocery stores)
For Cooking:
- 2-3 tablespoons vegetable oil
- 1/2 cup water
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Optional: a pinch of red pepper flakes for some heat
Instructions
- In a mixing bowl, combine all the filling ingredients (pork, cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and black pepper). Mix well until everything is evenly combined.
- Take a gyoza wrapper and place about a teaspoon of the filling mixture in the center.
- Moisten the edges of the wrapper with a little water and fold it in half, creating a half-moon shape. Pinch and pleat the edges together to seal the gyoza.
- Heat a large skillet over medium-high heat and add 2-3 tablespoons of vegetable oil.
- Place the gyoza in the skillet in a single layer, flat side down. Cook for 2-3 minutes or until the bottoms become golden brown.
- Carefully pour in 1/2 cup of water into the skillet and immediately cover with a lid. Steam the gyoza for about 5-7 minutes or until the water has evaporated.
- Remove the lid and let the gyoza cook for an additional 2-3 minutes, allowing the bottoms to crisp up again.
- While the gyoza are cooking, mix together the ingredients for the dipping sauce (soy sauce, rice vinegar, sesame oil, and red pepper flakes).
- While the gyoza are cooking, mix together the ingredients for the dipping sauce (soy sauce, rice vinegar, sesame oil, and red pepper flakes).
- Serve the gyoza hot with the dipping sauce. Enjoy your homemade gyoza!
Video
Notes
One benefit of making gyoza at home is that you have full control over the quality and freshness of the ingredients you use. This allows you to choose high-quality meat, fresh vegetables, and control the seasoning, ensuring a healthier and more delicious outcome compared to store-bought frozen gyoza. Homemade gyoza also allows for customization, so you can adjust the filling to suit dietary preferences or accommodate food allergies, making it a versatile and accommodating dish for a wide range of tastes and needs.
Nutrition
Serving: 75g
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