Japan: Gyoza
COOK
Chizuko Higashi
Country
Japan
YIELDS
4 Servings
TOTAL TIME
45 mins
Ingredients
Pork gyoza:
200 g (3/5 cup) cabbage
150 g (2/3 cup) minced pork
2 cloves of garlic
1 green onion
2 cm fresh ginger
32 gyoza skins
5 ml (1 tsp) sesame oil
3 ml (1/2 tsp) soy sauce
3 ml (1/2 tsp) oyster sauce
pinch of salt
pinch of pepper
Dipping sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp l-yu chili oil
For vegetarian gyoza, try using shiitake mushrooms as a substitute for the meat. You can also substitute chicken or prawns if you feel like a change from pork.
Finely chop cabbage, garlic, green onion and ginger. Dehydrate the cabbage by adding salt and squeezing water out (using your hands or a kitchen towel).
Mix sliced vegetables and minced pork well with all seasonings. Try to use equal amounts of pork and vegetables. Put to one side to marinate for 5-10 minutes.
Put a teaspoon of your filling onto a gyoza wrapper. Brush half of the dough with a little water to make it stick.
4. To fold: take the gyoza dough between your thumb and index finger and gently press the dough together starting from the right. Fold the dough on one side back and make a curly loop. Press well to shut both sides. Repeat this so your gyoza has pleats on one side, but is flat on the other.
5. When ready, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
6. To finish, add 70 ml (1/3 cup) water to a pan. Place gyoza in the pan and pour in some sesame oil. Cover with a lid and cook for 8 minutes till no water left.
7. Serve gyoza on a plate, crispy side facing up, and eat with dipping sauce.