Gyoza (Japanese Pan-Fried Dumplings) - East Asian Recipe

Gyoza (Japanese Pan-Fried Dumplings)

🌍 East Asian, Japan (adapted from Chinese jiaozi) Difficulty: ●●●○○

Japanese gyoza have thinner skin and more garlic than Chinese originals — soldiers returning from Manchuria brought them back post-WWII.

Ingredients

• 24 gyoza wrappers. Filling: 300g ground pork
• 200g cabbage finely chopped and salted/squeezed
• 2 tbsp soy
• 1 tbsp sesame oil
• 1 tbsp ginger
• 2 garlic cloves
• 1 tsp Shaoxing wine
• scallions

Method

1. Mixing — Mix filling. Place 1 tsp on each wrapper. Fold in half, make pleats on one side.
2. Heating — Heat oil in flat pan over medium-high. Place gyoza pleats-up.
3. Frying — Fry 2 min until golden bottoms.
4. Adding — Add 60ml water, cover immediately. Steam-cook 4 min.
5. Step 5 — Uncover, cook off remaining water to re-crisp bottoms.
6. Serving — Serve with rice vinegar and chili oil.

Tags: gyoza wrappers. filling: 300g ground pork, cabbage finely chopped and salted/squeezed, soy, sesame oil, ginger · Source: Brittani's Almanac