Classic Pork Gyoza

Irene's Cookery
by Irene's Cookery
30 Gyozas
1 hr

Can you swoon over a dumpling? Yes – if it’s gyoza. Japan’s signature dumpling, gyoza is an import from China. Gyoza are crescent shaped dumplings, the classic version of which are filled with ground pork, cabbage, spring onions and garlic, and typically cooked gyoza yaki, a nifty frying-and-steaming technique that toasts the skin beautifully crispy on one side, while steaming it tender on the other side. Gyoza are usually dipped into a sauce of soya sauce, rice vinegar and rayu, or flavoured chilli oil. The dumplings come out crispy, juicy, aromatic, flavourful, heavenly and irresistible all at once, with a pleasing tang and bite from the dipping sauce. Yep, enough to make me swoon.

Swoon with me

Just begging to be devoured

It's a wrap!

Classic Pork Gyoza
Recipe details
  • 30  Gyozas
  • Prep time: 45 Minutes Cook time: 15 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info
Ingredients
To make filling
  • Cabbage, finely chopped: 2 cups
  • Salt: 1 teaspoon (to taste)
  • Spring onion, finely chopped: 1 - 2 sprigs
  • Garlic, minced: 2 cloves
  • Ginger, minced: 1 tablespoon
  • Pork, minced: 500 grams
  • Soya sauce: 2 teaspoons (to taste)
  • Sesame oil: 4 tablespoons
  • Black pepper, ground: 1/2 teaspoon
  • Salt: 1/2 teaspoon (to taste)
  • Sugar: 2 teaspoons
  • Potato flour: 2 tablespoons (plus extra for dusting)
To wrap dumplings
  • Gyoza skins: 50
  • Potato flour: 1 tablespoon
  • Warm water: 3 tablespoons
To make dipping sauce
  • Soya sauce: 4 tablespoons
  • Dark vinegar: 2 tablespoons
  • Rayu: 1 tablespoon
Instructions
To prepare the filling, add the cabbage and salt to a large bowl and thoroughly mix together. Let the cabbage sit at room temperature for 15 minutes. Then, transfer the cabbage to a clean kitchen cloth, roll it up and wring out as much liquid from the cabbage as possible. Do this in batches if it’s easier. Add the wrung out cabbage, spring onion, garlic, ginger, pork, soya sauce, 2 tablespoons of the sesame oil, black pepper, salt, sugar and 2 tablespoons of the potato flour to a large bowl. Use your hands to mix them together, squeezing it through your fingers, so it turns into a sticky filling.
To make the dumplings, prepare a tray by lightly dusting it with potato flour and mix 1 tablespoon of the potato flour with warm water in a small bowl. Place a gyoza skin in the palm of one hand with the floured side down. Dip a finger in the potato flour-water mixture and wet the entire edge of the skin. Add about 1 tablespoon of the filling to the center of the skin and fold and pinch the skin together. Place the completed gyoza on the tray, fold side up. Repeat until you have used up all the filling.
To prepare the dipping sauce, combine the soya sauce, vinegar and rayu. Adjust to your own taste and then set aside.
To cook the gyoza, preheat a non-stick pan over high heat for about 5 minutes. When the pan is hot, add 1 tablespoon of the sesame oil, making sure the entire surface is coated. Begin adding the gyozas, one at a time, in neat rows with the seam side up. Once all the gyoza are added, fry them for about 10 seconds. Not quickly pour in ½ cup of water over the gyoza and cover the pan tightly. Cover over high heat for about 4 minutes, until there is little or no water remaining. Uncover the pan and cook the gyozas for 1 minute more. Then drizzle the remaining sesame oil over the gyozas and cook for an additional 1 minute, for about a total cooking time of 6 minutes.
Transfer the gyozas to a serving plate, and serve hot with the dipping sauce on the side.
Tips
  • Chop everything with a knife and do not use a food processor which will turn all the ingredients into mush, not the texture you want.
  • Buy Japanese gyoza skins at Japanese markets, they are round in shape and thinner than their Chinese counterparts. They are usually sold frozen; defrost on the counter to room temperature to use.
Irene's Cookery
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Easy Airfryer Sweet and Sour Cauliflower With Homemade Sauce
Confession of a Cooking Freak Confession of a Cooking Freak
Tasty Guacamole Recipe Without Tomatoes
Eating Works @eatingworks Eating Works @eatingworks
Goat Cheese Scrambled Eggs
Brunch and Batter/ Jennifer Brunch and Batter/ Jennifer
Strawberry Crumb Bars With Lemon Glaze
Pallet and Pantry Pallet and Pantry
The Best Ahi Tuna Recipe
Rachel The Ponds Farmhouse Rachel The Ponds Farmhouse
Beef Chorizo Braised in Red Wine Gravy
Tastefully Vikkie Tastefully Vikkie
Pesto Caprese Grilled Sandwich Recipe
Maura White Maura White
Grilled Chicken Shawarma
A Red Spatula A Red Spatula
Guinness French Onion Soup
Nicole - The Yummy Muffin Nicole - The Yummy Muffin
Easiest Appetizer Ever
Julie Marshall Julie Marshall
7 Different Ways to Scramble Eggs
Recipe Round-ups Recipe Round-ups
Peasant Bread
All Within the Home All Within the Home
Apple Hand Pies
Allie's Plate Allie's Plate
Apple Fritter Bread
Becky at The Bake Dept Becky at The Bake Dept
Lemon Artichoke Chicken Skillet
Samantha Samantha
Brioche French Toast
A Quarter Baked A Quarter Baked
Deviled Eggs With Avocado (Keto, Paleo, GF)
Kendall Kendall
Salmon Dip Stuffed Avocados
@uncomplicatedchef @uncomplicatedchef
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.