Gyoza

 

This recipe makes about  50 pieces

Ingredients:

• 1 package gyoza wrappers (find them in the frozen section of an asian supermarket, or google an online recipe)
• 1 tablespoon oil
• ¼ cup water
• 1 teaspoon sesame oil 

Meat:

• 350 g minced meat (pork/chicken) 
• 3 cabbage leaves
• 2 scallions 
• 2 shiitake mushrooms
• 2 clove garlic 
• 1 thumb sized piece of ginger

Seasoning:

• 1 teaspoon sake 
• 1 teaspoon sesame oil 
• 1 teaspoon soy sauce
• ¼ teaspoon sea salt  (half the amount for table salt)
• freshly ground black pepper

Dipping Sauce:

• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Preparation:

Put the meat in a large bowl.

Heat the cabbage leaves in the microwave for about 1-2 minutes so they go soft. It is easier to cut this way. Remove the core of the cabbage.

Finely cut the vegetables (scallion, shiitake, cabbage) and add to the meat. Finely cut the garlic and add it too. Peel the ginger and grate it over the meat.

Add all the ingredients of the seasoning to the meat. Start mixing everything by kneading it until the mix becomes pale. Set aside.

Now, you might want to google for wrapping instructions on how to fold the gyoza. Down below I will provide a link to where I found this recipe.

Here you can also find how to make your own gyoza wrappers if needed.

Take a wrapper and put it in your non dominant hand. Use a teaspoon to scoop some of the filling in the center.

Dip your finger in water and circle it around the edges of the wrapper.

Fold the gyoza according to the instructions that you found, but feel free to use your own way. Place them on a baking sheet to rest while you 

prepare the others.

When everything is done, heat up oil on medium heat in a sauté pan, or any non sticky frying pan that can hold a lid.

Add the gyoza in a circular shape, but don't let them touch eachother.

Fry for about 3 minutes, or until the bottom is golden brown. Now add the water to the pan, but be careful and use a lid not to burn yourself.

Immediately cover the pan and steam for about 3 minutes, or until most of the water is evaporated.

Remove the lid to evaporate the rest of the water, then add 1 teaspoon of sesame oil and fry until the gyoza's are crispy on the bottom.

Mix the ingrediants of the dipping sauce and serve along with the gyoza.

Now it is common that you might want to save some of the gyoza for another time. You can easily freeze them by placing them on a baking sheet on a tray and put them in the freezer until the outside is frozen. After this you can add them in a zip lock bag. This is so that the dough won't stick together.

The source of this recipe can be found by clicking here

I hope you like this recipe and enjoy!

Mike & Leda