Gyoza
Gyoza are iconic Japanese dumplings, cherished for their delightful balance of flavors and textures. Filled with a savory mix of pork and finely chopped vegetables, these dumplings are pan-fried until golden and crispy on the bottom while remaining tender and juicy inside.
Perfect as a side dish, snack, or appetizer, gyoza is a favorite in homes and izakayas alike. Its simplicity and versatility make it a beloved staple of Japanese cuisine, bringing people together with every bite. Whether made fresh at home or enjoyed dining out, gyoza is a dish that’s as comforting as it is satisfying.
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Ingredients
Dumpling Sauce:
Instructions
Prepare the Filling:
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In a large mixing bowl, combine the ground pork, minced ginger, minced garlic, soy sauce, sesame oil, sugar, oyster sauce, sake (if using), and potato starch. Mix thoroughly until well combined.
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Add the chopped cabbage, onion, and scallions to the pork mixture. Mix well and set aside for at least 30 minutes to allow the flavors to meld.
Assemble the Gyoza:
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Take one wonton wrapper and place about 1 tablespoon of the filling in the center.
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Brush the edges of the wrapper lightly with water.
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Fold the wrapper over the filling to create a half-moon shape, pleating one side of the wrapper as you press to seal the dumpling tightly.
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Place the assembled gyoza on a floured surface to prevent sticking.
Cook the Gyoza:
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Heat a frying pan over medium heat and brush the bottom with sesame oil.
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Place the gyoza in the pan, making sure they are not touching each other.
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Add a small amount of water to the pan (about ½ cup) and cover immediately. Steam the gyoza until the water has evaporated, about 5-7 minutes.
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Once the water has evaporated, drizzle a small amount of sesame oil into the pan and continue cooking until the bottoms of the gyoza are golden brown and crispy.
Serve:
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Carefully remove the gyoza from the pan and place them upside down on a serving plate to showcase the crispy side.
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Serve hot with the dumpling sauce on the side.
Maricel's Tips
- To get that perfect crispy bottom on your gyoza, make sure to cook them in batches and avoid overcrowding the pan. This ensures even cooking and helps each gyoza develop that delicious golden-brown crust.
- For a more intense flavor, let the filling mixture sit in the fridge for a few hours or overnight before wrapping. This allows the ingredients to fully marinate and brings out the savory depth in every bite of your gyoza.
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