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Gyoza Dumplings

by Spencer Kombol • from the video 4 Dinners From Tasty Japan

Ingredients

for 30 dumplings

Gyoza Dumplings

  • 5.3 oz
    minced pork (150 g)
  • 1 teaspoon
    sake
  • ½ teaspoon
    salt
  • 1 teaspoon
    sugar
  • 1 clove garlic, grated
  • 1 ginger, grated
  • 1 tablespoon
    soy sauce
  • 1 teaspoon
    sesame oil
  • 1 teaspoon
    potato starch
  • 7 oz
    cabbage, minced (200 g)
  • 0.7 oz
    chinese chive, minced (20 g)
  • 30 sheets gyoza skin

Slurry

  • ⅓ cup
    water (80 mL)
  • 2 teaspoons
    potato starch
  • sesame oil
  • soy sauce

Dipping Sauce

  • vinegar
  • chili oil
  • gyoza sauce

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Preparation

  1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
  2. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
  3. Scoop a spoonful of filling onto the middle of the gyoza skin.
  4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
  5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
  6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
  7. Take off the lid, put more sesame oil and cook over low heat.
  8. Cover a pan with a plate, turn over a pan.
  9. Enjoy!
 

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