Looking for something different or rather exactly the same? Let's try this Japanese gyoza that binds the worlds into fame!
Course Appetizer, Main Course, Meal, Side Dish, Snack
Cuisine Chinese, Japanese, Sugar free recipe
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Ingredients
1pack of Gyozaabout 50
3cupsCabbagefinely sliced
1piece Gingerpeeled, grated
1cloveGarlicgrated
1lbGround pork
2teaspoonsSalt
1tablespoonSoy sauce
1tablespoonSesame oil
2tablespoonsCooking oilfor frying
Instructions
Filling
Finely slice the cabbage. Peel and grate ginger and garlic.
In a bowl, add cabbage, ground pork, salt soy sauce and sesame seed oil. Mix together the ingredients by hand until well combined.
Assembly
Take a slice of gyoza into the non dominant hand. Dip a finger into cold water and run it round the edge of the wrap so it will stick together when folded.
Place about two tablespoons filling into the middle of the wrap.
Pinch the two opposing sides together in the middle.
Start making a pleat by folding the dough under itself. Make one side first.
Then pop over the other side too. Fold about 3 pleat on each side.
Once both sides are done, make sure the dough sticks together nicely.
They tend to stick down at the bottom and dry out at the top so don't keep them waiting too long for the frying pan. Place them onto a lightly floured surface and spread a kitchen towel over them that slows down moisture evaporation if needed.
Frying
In our favorite skillet, heat oil to medium to high heat and place the gyozas flat side down.
Fry until the bottom gets golden brown, for about 2 minutes.
Pour a ⅓ cup / 75ml water in the skillet. Place the lid on! Using a lid is paramount!
Steam cook the gyoza until the water evaporates and the skin gets a rubbery cooked pasta like texture, for about 6 minutes. Remove the gyozas from the skillet. Shake together some basic dipping sauce and serve.