Gyoza (Japanese Pan-Fried Dumplings)
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Gyoza (Japanese Pan-Fried Dumplings)

Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!

Rie

Ingredients

3 servings
  1. 150 g ground pork
  2. 1/4 head cabbage (chopped coarsely)
  3. 1/2 bunch nira (chinese chives) (chopped)
  4. 1/4 onion (minced and dust them with potato starch)
  5. 2 tbsp potato starch for coating onion
  6. 10 g ginger (ground)
  7. 30 dumpling skin
  8. 2 tbsp sake ①
  9. 2 tbsp sake ②
  10. 1 tbsp sugar
  11. 1 tbsp soy sauce
  12. 1 tbsp sesame oil ①
  13. Few drops chili oil
  14. Salt and pepper
  15. 1 tbsp vegetable oil
  16. 1 tbsp sesame oil ②

Method

50 mins
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    Place ground pork, ginger, sake ①, sugar, soy sauce, salt and pepper in a bowl and knead well.

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    Add chili oil, sake ② and keep kneading well. (Don't mix vegetables yet)

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    Mix meat and all vegetables lightly. (Don't stir to much) Add sesame oil ① and combine.

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    Spread the dumpling skin, scoop the step ③'s mixture onto a skin with a spoon. Fold in half and make pleats in the edges and wrap tightly.

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    Heat the vegetable oil in a pan, and put the dumplings in a circle. When the dumplings turned brown, pour in 120cc hot water and cook with a lid over high heat until the liquid is almost gone.

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    To finish it off, pour sesame oil ② from the edge of the pan to inside and cook until the bottom of the dumplings get crisp on one side.

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