Gyoza
From latenightcook 14 years ago
- 10 minutes to make
- Serves 46
These are one of my fav's I found this online and made it. I think there great. For the diping sauce all you do is use japanese soy and a bit of vinager. Easy It took me years to figer that one out lolol....
Ingredients
- 2 cups napa cabbage shopping list
- 1/2 teaspoon plus 1/4 teaspoon salt shopping list
- 2 gloves garlic, minced and crushed into a paste shopping list
- 1 teaspoon grated ginger shopping list
- 2 tablespoons chopped Chinese chives or green onion shopping list
- 8 ounces ground pork shopping list
- 1/4 teaspoon sugar shopping list
- 1/2 teaspoon black pepper shopping list
- 1 1/2 tablespoon Japanese soy sauce shopping list
- 1 teaspoon sesame oil shopping list
- 1 pack Gyoza wrappers shopping list
How to make it
- In a bowl, toss the cabbage with 1/2 teaspoon salt. Set a side for 15 minutes to draw excess moisture from the cabbage. Drain in a strainer and rinse with water. Squeeze the cabbage in your hands to remove more moisture.
- Transfer the cabbage to a bowl and add the garlic, ginger, Chinese chives and shrimp. Stir the ingredients so they come together. Add salt, sugar, pepper, soy sauce, and sesame oil and combine well.
- Scoop up about 1 tablespoon of filling and put it in the center of a gyoza wrapper. Fold, pleat, and press to enclose the filling into a pleated crescent shape. Place the finished dumplings on a plate lined with parchment paper (to avoid the bottom sticking to the plate). Repeat the same until the filling is used up.
- Combine some soy sauce, rice vinegar, and chili oil in a small bowl to create dipping sauce. Taste and adjust the flavor according to your liking.
- Heat up a non-stick skillet over medium-high heat and add 1 1/2 tablespoons canola oil. Add the dumpling one at a time, placing the sealed edges up in a winding circle pattern. Fry the dumplings for 1-2 minutes, until they are golden or light brown at the bottom.
- Add 1/4 inch depth of water into the skillet and cover it immediately with its lid and lower the heat to medium. Let the water bubble away until it’s dry, for about 6-8 minutes. After the water is gone, remove the lid and fry for another 1-2 minutes until the bottoms are brown and crisp. Transfer the dumplings to a serving plate and serve immediately with the dipping sauce.
- VERY IMPORTANT if you freeze these make sure the gyosa are not touching together. You dont want them to get stuck together.
The Rating
Reviewed by 5 people-
Wonderful, wonderful, wonderful post! It is so informative and you make it sounds easy to make. Love these, they are a favorite in our house, for sure! High 5 to you.
valinkenmore
in Malott loved it
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I've had these in Tokyo and they are delicious. You're recipe is really great.
joe1155
in Munchen loved it
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great post!
midgelet
in Whereabouts loved it
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