epicurious5.0
Gyoza
Gyoza—crispy, tender Japanese dumplings—are filled with ground chicken or pork, ginger, mushrooms, and cabbage, then pleated and pan-fried before steaming.
👥 50 Servings⏱️ Prep & Cook: 55 min👤 Sachie Nomura📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–⏱️ 15 minutes and then squeeze with your hands to remove any moisture.
salt1 teaspoonPinch of salt
2
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil, and pinch of salt.
grated ginger1 tablespoonsoy sauce2 tablespoonssesame oil, plus 2 teaspoons extra, for cooking2 teaspoonssalt1 teaspoonPinch of salt
3
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in center of wrapper.
4
Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
5
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–⏱️ 7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30–⏱️ 60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
sesame oil, plus 2 teaspoons extra, for cooking2 teaspoons
6
Mix together soy sauce, vinegar and chili oil, if using. Serve gyoza hot with dipping sauce.
soy sauce2 tablespoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...