Gyōza
Equipment
- Frying pan
- Medium mixing bowl
- Baking sheet lined with parchment paper
Ingredients
Filling
- 1/2 cup ground pork
- 2/3 cup green cabbage finely shredded
- 1/4 cup green onions finely chopped
- 2 tsp soy sauce
- 1/2 tsp sugar
- 1 clove garlic minced
- 1/8 tsp fresh ginger minced
- 1/2 tsp sesame oil
- black pepper to taste
Wrappers
- 24 fresh gyōza wrappers
- water for sealing dumplings
Dipping Sauce
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1/2 tsp water
Instructions
Preparing Gyōza
- In a medium bowl, combine all of the filling ingredients until well mixed.
- Depending on the size of your wrapper, use 1/2 - 3/4 tsp of filling per wrapper.
- Pleat wrapper edges, then place filled gyoza on a well-floured plate or baking sheet. (They can be cooked immediately, or frozen at this point.)
Cooking
- Heat a frying pan on medium-high heat.
- Place 1 T. of oil in your heated pan, swirling to coat bottom. Add gyōza in an even layer, cooking until the bottoms get a golden brown.
- Once browned, add a 1/4 C of water and quickly cover to steam.
- The gyōza are cooked after 5-8 min, or once all of the water has evaporated.
- Serve them golden-side up with dipping sauce or hot chili oil.
Dipping Sauce
- Combine soy sauce, rice wine vinegar, and water in small bowl, stirring until everything is incorporated.
Notes
Nutrition
Serving: 6piecesCalories: 89kcalCarbohydrates: 2gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 20mgSodium: 270mgPotassium: 131mgFiber: 1gSugar: 1gVitamin A: 76IUVitamin C: 6mgCalcium: 15mgIron: 1mg
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