How To Make Gyoza Dumplings Recipes

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Steps:

• Make sure you chop the cabbage as small as you can (use of food processor if needed). Then salt it and let it sit for 15 minutes. Squeeze it in a towel to wring out ALLLLL excess moisture. This is an arm workout. As for the ratio of meat to cabbage, technically it's up to you, but we've found that we use about a pound of cabbage for every pound of pork.
• Combine ginger, garlic, scallions, cabbage and pork in a bowl using your hands. Work the ingredients together to help release all of the flavors.
• Place about a tsp of your filling into the 'wrapper' and dampen the edges of it with water. Then use your index finger and thumb to crimp the edged together and seal the gyoza. Honestly, this part is the fun part! We are definitely not experts at this, but we had a great time laughing at the failed ones and pointing out our favorites. We are not going to pretend we didn't gather around a few youtube tutorials. This is a case where you just need to practice. We've included a helpful little video that shows how to wrap the gyoza. Once this is done, place the finished gyoza's on the parchment paper. If you want to freeze some, use another tray with parchment paper and place the whole thing in the freezer. Let them harden so they maintain their shape and then transfer them into a ziplock bag or container.
• For the ones you will be enjoying immediately, heat some vegetable oil in a non stick skillet. One at medium heat, place the raw gyoza flat side down and crisp them for a few minutes until golder brown. Move them around every so often. Once golden, add about half a cup of water and cover. Turn up the heat to medium/high. This is the steam step. The water will boil away and they will be perfectly cooked through. Remove the lid once there's almost no water left and crisp them again. We like ours extra crispy but it's a matter of preference.
• The final step is to enjoy with some wine and special friends and let us know how they turned out!
• For the sauce, all you have to do is whisk everything together. You can also just dip it in soy sauce or tamari. We usually prepare the sauce first so that the flavors have time to really develop.