Gyoza - Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Put each gyoza onto the plate dusted with cornflour. Japanese seven-flavour chilli pepper, or shichimi togarashi, is often served alongside gyoza.

Looking to mix up your weeknight dinner routine? Flavorful and inexpensive, pork is the underrated, jack-of-all-meats that works in all kinds of dishes — from stir-fries to salads, sandwiches and more. Here's Easy Gyoza Recipe.

Gyoza Gyoza, or potstickers, are thin-skinned dumplings filled with meat and vegetables. Gyoza is an Asian dumpling, originating in China before becoming a staple in Japanese cuisine. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. You can have Gyoza using 15 ingredients and 9 steps.

Gyoza Ingredients

Prepare 1 pack of gyoza wrappers.
You need of Per batch of gyoza, for frying:.
Prepare 1 tbsp of neutral flavor oil (e.g. sunflower).
You need 1/4 cup of water.
Prepare 1 tsp of sesame oil.
Prepare of For the filling:.
Prepare 340 g of ground pork.
Prepare 3 leaves of cabbage.
You need 2 of scallions.
Prepare 2 of shiitake mushrooms.
Prepare 1 clove of garlic, minced.
Prepare 2.5 cm of ginger, fresh, grated.
You need 1 tsp of sake.
You need pinch of salt.
Prepare of freshly ground black pepper.

Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. Unike most dumplings, gyoza are both steamed and fried. Authentic Gyoza, is so simple yet so delicious!

Gyoza instructions

You can get gyoza wrappers at an Asian supermarket. They are usually sold frozen. Ideally you should thaw them overnight in the fridge, which prevents them from getting soggy. If you're in a rush, thaw them on the kitchen counter - this will take about 1-2 hours. Once you open the wrapper package, keep it covered by a moist towel at all times as they tend to dry out very quickly (which makes them much harder to handle and less tasty once cooked)..
Blanch the cabbage leaves in salt water for a minute, then transfer to a bowl of ice water for a few seconds. Dab dry with a paper towel. Cut off the core (the hard stem in the middle) of the cabbage leaves. Chop the leaves into very small pieces..
Finely chop the green onions and shiitake mushrooms. Combine the meat, cabbage, green onions and shiitake mushrooms in a large bowl. Add the minced garlic and grated ginger. Add the seasonings: sesame oil, soy sauce, sake, salt and pepper. Mix well and knead the mixture by hand until it gets paler and sticky..
Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue')..
Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue').
Fold the wrapper in half and pinch it just in the center with your fingers (without sealing the dumpling completely!). Using your thumb and index finger, start folding pleats, starting from the middle (see picture). Work yourself to one edge, then start in the middle again and work yourself to the other edge. Press each pleat to the back side of the wrapper with your fingers to seal the dumpling. Folded gyoza should be cooked or frozen right away as they can get soggy otherwise..
Heat oil in a non-stick frying pan over medium heat. Place the gyoza, flat side down, with a little bit of space in between each piece, into the pan. (In rows or in a circular shape). Cook until the bottom of the gyoza is golden brown (ca. 3 min). Add 1/4 Cup of water to the pan and immediately cover with a lid. Let the gyoza steam for 3 min or until most of the water has evaporated. Remove the lid and drizzle 1 tsp sesame oil along the pan. Cook uncovered until gyoza are crisp on the bottom..
Transfer to a plate and serve with the dipping sauce (= equal parts rice vinegar + soy sauce)..
To freeze the gyoza, transfer them on a tray lined with a baking sheet immediately after folding them. Leave space in between so they don't stick. Put the tray in the freezer. Once the gyoza are frozen, transfer to a freezer bag or Tupperware. When using them later on, DO NOT defrost: cook while frozen as described above and steam for additional 1-2 min..

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Recipe: Quick and Easy Gyoza - Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings. A popular weeknight meal as well as a great. Make perfect pan-fried gyoza with this easy-to-follow gyoza recipe.

I believe you can make great and tasty Gyoza recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!