Gyoza Recipe

Gyoza, often referred to as Japanese dumplings, are a popular appetizer or side dish. They consist of a thin wrapper filled with a mixture of meat and vegetables, typically pan-fried to achieve a crispy bottom and steamed top. Here's a recipe to make pork gyoza at home:

Ingredients:

For the Filling:

• Ground Pork: 1/2 pound (225 grams)
• Cabbage: 1 cup, finely chopped
• Green Onions: 2, finely chopped
• Garlic: 2 cloves, minced
• Ginger: 1 teaspoon, grated
• Soy Sauce: 1 tablespoon
• Sesame Oil: 1 teaspoon
• Salt and Pepper: to taste

Other:

• Gyoza Wrappers: about 30 (available at Asian grocery stores or you can make your own)
• Vegetable Oil: for frying
• Water: for steaming

For Dipping Sauce:

• Soy Sauce: 1/4 cup
• Rice Vinegar: 1/4 cup
• Sesame Oil: a few drops
• Chili Oil or Chili Flakes: optional, for heat

Instructions:

1. Make the Filling:

   • In a large bowl, mix together the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
   • Ensure that the ingredients are well combined.

2. Fill and Fold the Gyoza:

   • Place a gyoza wrapper on your palm or a flat surface.
   • Put a small spoonful of the filling in the center of the wrapper.
   • Moisten the edges of the wrapper with water.
   • Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges to seal, creating pleats for a traditional look.

3. Cook the Gyoza:

   • Heat oil in a large skillet over medium heat.
   • Place the gyoza in the skillet, flat side down, and cook until the bottom is golden brown (about 2-3 minutes).
   • Add about 1/4 cup of water to the skillet and cover immediately to steam the gyoza (be cautious of splattering oil).
   • Steam until most of the water has evaporated and the gyoza are cooked through (about 3-4 minutes).
   • Uncover and cook for another minute to crisp up the bottom again.

4. Prepare the Dipping Sauce:

   • Combine soy sauce, rice vinegar, and sesame oil in a small bowl. Add chili oil or flakes if desired.

5. Serve:

   • Serve the gyoza hot with the dipping sauce on the side.

Tips:

• Don't overcrowd the skillet when cooking the gyoza, as they can stick together.
• The key to good gyoza is a juicy filling and a crispy bottom. Adjust the cooking time if necessary.
• You can freeze uncooked gyoza for later use. Freeze them on a tray first, then transfer to a freezer bag once solid.

Enjoy your homemade gyoza! They