Pan-fried Japanese dumplings filled with cabbage, pork or chicken, garlic chives, shiitake, and ginger, served with a soy-vinegar dipping sauce.
Gyoza (Japanese Dumplings)
Pan-fried Japanese dumplings filled with cabbage, pork or chicken, garlic chives, shiitake, and ginger, served with a soy-vinegar dipping sauce.
Ingredients
Gyoza
- 1 packet gyoza wrappers 50 wrappers
- 1/8 cabbage
- 1 teaspoon salt
- 400 g lean pork or chicken
- 1/2 bunch garlic chives finely chopped
- 4 dried shiitake mushrooms soaked in hot water and finely chopped
- 1 tablespoon ginger grated
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sesame oil additional, for cooking
- salt a pinch
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- Japanese chili oil (la-yu) optional
Instructions
Instructions
- Finely dice the cabbage and sprinkle with 1 teaspoon salt. Massage briefly, leave for 10 to 15 minutes, then squeeze out the moisture.
- Thoroughly mix the cabbage, ground meat, chives, mushrooms, ginger, soy sauce, 2 teaspoons sesame oil, and a pinch of salt.
- With dry hands, place a wrapper in one hand and put about 1 teaspoon filling in the center. Brush the edge of half the wrapper with cold water, fold into a semicircle, and pinch the edges closed.
- Heat a large frying pan over medium-high heat with 2 teaspoons sesame oil. Arrange 20 to 25 gyoza in the pan, add 200 ml water to cover the bottom, cover, and cook over medium-high heat for 6 to 7 minutes, until cooked and the liquid is gone.
- Remove the lid and cook another 30 to 60 seconds to crisp the bottoms. Repeat with the remaining gyoza or freeze them.
- Mix the soy sauce, rice vinegar, and optional chili oil. Serve the gyoza hot with the dipping sauce.
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Source: Epicurious / Sachie Nomura
Category: Uncategorized