Japanese Gyoza Recipe
Japanese-style gyoza is crisy on the outside, and juicy on the instead. They or made with a combination of steaming and frying. These techniques give gyoza the unique texture. They are flavored with traditional Japanese seasonings and contain cabbage, hamburger, and chives. Please give them a try!
Ingredients
Gyoza Filling
- 2 cups cabbage (200 grams)
- 0.5+0.25 tsp salt
- 1 garlic clove
- 15 bunches of sliced chives (50 grams)
- 0.6 lbs minced meat (300 grams) (Minced pork or beef can be used)
- 1 tsp grated ginger
- 1 tsp soy sauce
- 1 tsp sesame oil
- 50 gyoza wrappers
- 5 tbsp water
Dipping Sauce
- soy sauce
- vinegar (about 1:1 ratio with soy sauce, make as needed)
Instructions
Gyoza Preparation
- Combine cabbage with 0.5 tsp of salt, mix well, and set aside for 10 minutes
- Place the diced garlic cloves, sliced chives, and minced meat into a large mixing bowl
- Squeeze excess water from the cabbage and add to same mixing bowl. Also add 0.25 tsp salt, 1 tsp grated ginger, 1 tsp soy sauce, and 1 tsp of sesame oil into the large mixing bowl.
- Use your hands to mix the filling
- Hold a gyoza wrapper in your hand. Add a small amount of filling into the gyoza wrapper. Wet one finger with water and run it around the edge of half the gyoza wrapper (this helps to create a seal when folded in half) Use your pointer fingers and thumbs to create 4-5 pleats along the sealing edge. Press and seal the gyoza wrapper together. Repeat with remaining wrappers (Please see video at bottom of page for wrapping demonstration)
Cooking Gyoza
- Fry the gyoza in a pan until the bottom is browned. Add oil if desired for frying the gyoza.
- Add 5 tbsp of water into the pan and cover with a lid to steam the gyoza.
- Steam for 5 minutes over low heat.
Dipping Sauce
- Create a simple dipping sauce by mixing 1 part soy sauce with 1 part vinegar. (Many types of dipping sauce exist, but this one is simple, and delicious)
- Serve the gyoza with the dipping sauce and enjoy!
