About:
Gyoza (餃子), or Japanese pan-fried dumplings are usually paired with Ramen noodles in the noodle shop in Japan. Gyoza is a very popular dish in Japan that can be eaten as a main dish or side.
In this recipe, I will share the simple way of making homemade gyoza that your family member can enjoy the authentic taste of gyoza at home. I hope you get to try it and enjoy the taste. 🙂
Note: the amount in the ingredients is good for 4-5 people in one eating. In the video, I made 6x of this amount and I froze them so I have them ready whenever I want to eat it. If you decided to make a big amount of gyoza, put them in the Ziploc and store in the freezer.
Ingredients
[seasoning mixture]
- Small Size – Ginger – https://amzn.to/2zVOS3i
- 2 tbsp Sake (Japanese Rice Wine) – https://amzn.to/2AP7UJf
- 1 tbsp Soy Sauce – https://amzn.to/31gzABB
- 4 tsp Sesame Oil – https://amzn.to/2Ynn1Cz
- 3 tbsp All Purpose Flour – https://amzn.to/3em4uvO
- Pepper (dash)
- Salt (dash)
[filling and wrapper]
- 1/2 lb Ground Pork – https://amzn.to/3dqXxs6
- 6 pc leaves Napa Cabbage – https://amzn.to/3en7qZl
- Garlic Chives (half the amount of Napa Cabbage) – https://amzn.to/3dqXnRw
- 1 pack Dumpling Wrapper (round) – https://amzn.to/2NlDrF3
[gyoza sauce]
- 1 tbsp Soy Sauce – https://amzn.to/31gzABB
- 1 tbsp Rice Vinegar – https://amzn.to/3eAlij3
- Chili Oil (optional) – https://amzn.to/3167JE3
Steps
[seasoning mixture]
- Grate ginger and extract the ginger juice then set aside
- Mix Sake, Soy Sauce, Sesame Oil and Ginger Juice
- Add All Purpose Flour, salt and pepper and mix well
- Set aside
[veggie prep]
- Chop and mince Napa cabbage, add salt and massage, set aside until the salt draws water
- Squeeze out the water and set aside the drained napa cabbage
- Chop and mince Garlic Chives, add salt and massage, set aside until the salt draws water
- Squeeze out the water and set aside the drained garlic chives
[filling]
- In a bowl, add ground pork, seasoning mixture and combine
- Add napa cabbage and garlic chives and mix well and combine
[wrapping]
- Get about a teaspoon amount of gyoza filling
- Grab a dumpling wrapper and place the gyoza filling
- Wet the edge of the wrapper with water
- Fold the wrapper
[pan-frying]
- Put cooking oil on a pan
- Place gyoza and cook until the bottom is brown
- Add water (fill until gyoza is 1/3 soak), put the lid on and steam for about 5 minutes
- Serve it
