Side Dishes
Gyoza Dumplings
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Japanese gyoza are much like Chinese dumplings and potstickers, but with thinner wrappers and finely ground meat that give them a softer, more delicate feel light, comforting, and a little more tender than the usual potsticker.
Gyoza Dumplings
Print RecipeCalories: 210kcal
Japanese gyoza are much like Chinese dumplings and potstickers, but with thinner wrappers and finely ground meat that give them a softer, more delicate feel light, comforting, and a little more tender than the usual potsticker.
Equipment
- 1 frying non stick pan
Ingredients
- 1 pound cabbage about 5 cups, roughly chopped into large pieces
- 8 ounces Duroc ground pork 70% to 80% lean
- 3 clove garlic smashed
- 1/2 sweet onion or 1 scallion chopped
- 1 1/2 teaspoons fresh ginger minced
- 2 tablespoons vegetable oil plus more for pan-frying
- 2 teaspoons soy sauce
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 tsp white pepper
- 1 Store-bought gyoza wrappers
- For the dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoons Japanese Noodle Soup Base Hon Tsuyu - Kikkoman
- 1 teaspoon rice vinegar
- 1 tablespoon hot water
- 1 teaspoon sugar
Instructions
- Start by gently blanching the napa cabbage in boiling water for about 30 seconds. Drain it in a colander, rinse with cold water, then use your hands to squeeze out as much moisture as possible.
- Add the blanched cabbage to a food processor along with the ground pork, smashed garlic, ginger, onion, vegetable oil, soy sauce, sugar, salt, and pepper. Pulse until everything is nicely blended and fragrant.
- Line a few sheet pans or cookie sheets with parchment paper or plastic wrap. To assemble the gyoza, place about 2 teaspoons of filling in the center of each wrapper. Dip your finger into a small bowl of water and lightly moisten the edges of the wrapper, then foldeither simply in half or with pleats if you’d like. Press gently to make sure each dumpling is well sealed.
- Warm a tablespoon of oil in a nonstick or cast-iron skillet over medium-high heat. Arrange the gyoza in the pan and let them cook until the bottoms turn golden and crisp, about 2–3 minutes.
- Once they’re nicely browned, carefully add 1 tablespoon of water to the hot pan and immediately cover it to let the dumplings steam. After about 2 minutes, when the water has evaporated, remove the lid and let the bottoms crisp up again.
- While the gyoza finish cooking, whisk together the dipping sauce ingredients in a small bowl. Serve the warm, crispy gyoza fresh from the pan with the sauce on the side, and enjoy every bite.
- Eat and enjoy!
Notes
https://thewoksoflife.com/gyoza/#recipe
We really liked switching from the shallots to onions, but use whatever you are used to!