Recipe: Perfect Gyoza

Hattie White
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Recipe: Perfect Gyoza
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Recipe: Perfect Gyoza Delicious, fresh and tasty.

Gyoza. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step.

Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

Heat oil in a heavy skillet over medium-high heat.

Gyoza are very versatile you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup.

You can have Gyoza using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Gyoza

  1. You need 20 sheets of Gyoza skin.

  2. You need 100 g of Minced pork.

  3. You need 1/4 of Cabbage.

  4. Prepare 1 teaspoon of Soy sauce.

  5. Prepare 1 teaspoon of Salt.

  6. You need 1 of Chinese Chieve.

  7. You need 1 teaspoon of Cesami oil.

  8. You need of Garlic.

  9. You need of Dipping sauce.

  10. You need 1 tablespoon of Soy sauce.

  11. It’s 1 tablespoon of Vinegar.

These dumplings also freeze well in zip-lock bags.

This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe.

Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes!

Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.

Gyoza instructions

  1. Mince cabbage and Chinese chieve..

  2. Combine all the ingredients with cesami oil and soy sauce in a bowl.Mix well..

  3. Place a table spoon of mixture on a sheet of gyoza skin..

  4. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. Dip your finger in some water and moisten the edge of the skin to make it easy to seal..

  5. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan..

  6. Heat the oil in a frying pan and place each gyoza.Fry them until they become crispy and golden..

  7. Add a hard cup of water in the pan and steam them for 7minutes..

Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers.

Originating from Chinese jiaozi dumplings, they have become a mainstay of Japanese recipes.

It's very popular in and outside of Japan.

Click here to watch on YouTube.

Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.