Gyoza

Based on 4 ratings

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 packages Gyoza wrappers
500 g ground pork
250 g white cabbages
400 g Napa cabbages
2 stalks scallions
10 g chives
4 cloves garlic
5 g ginger
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp vegetable oil
100 ml water
50 ml water
1 pinch salt
1 pinch pepper
1 tbsp soy sauce (for serving)
1 tbsp vinegar (for serving)
1 drop chili oil (for serving)

Utensils

  • cutting board
  • knife
  • bowl (large)
  • bowl (small)
  • Spoon
  • Tray
  • frying pan (large, with lid)
  • Step 1/10

    • 400 g Napa cabbages
    • 250 g white cabbages
    • cutting board
    • knife
    • bowl (large)

    Finely cut both cabbages into small pieces and place in a large bowl.

  • Step 2/10

    Finely cut chives, scallions, garlic, ginger and set aside in the large bowl with the cabbages.
    • 10 g chives
    • 5 g ginger
    • 4 cloves garlic
    • 2 stalks scallions

    Finely cut chives, scallions, garlic, ginger and set aside in the large bowl with the cabbages.

  • Step 3/10

    Add ground pork to the vegetable mixture.
    • 500 g ground pork

    Add ground pork to the vegetable mixture.

  • Step 4/10

    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp oyster sauce
    • 1 pinch salt
    • 1 pinch pepper

    Add soy sauce, sesame oil, oyster sauce, salt and pepper to the mixture. Mix well and knead with your hands until well combined.

  • Step 5/10

    • 2 packages Gyoza wrappers
    • 50 ml water
    • bowl (small)
    • Spoon

    Have a small bowl ready, filled with water, for dipping your fingers. Take a gyoza wrapper and place it in the palm of your hand. Dip your finger in the bowl of water, and wet the edge of the gyoza wrapper. Use a spoon and take a small amount of filling and place it in the middle of the wrapper.

  • Step 6/10

    Fold the wrapper in half. Then starting from the left side, use your thumb and index finger to pinch the pleat along one side, forming roughly 4 or 5 pleats. Make sure to seal the wrapper and prevent any filling from spilling as you fold along.

  • Step 7/10

    Place finished gyoza on a tray, or plate, as you continue filling the rest of the wrappers.
    • Tray

    Place finished gyoza on a tray, or plate, as you continue filling the rest of the wrappers.

  • Step 8/10

    Heat oil in a large frying pan. Once heated, place the gyoza in a single layer, in two rows. Cook until the bottom of the gyoza is lightly golden, roughly 3 min.
    • 1 tbsp vegetable oil
    • frying pan (large, with lid)

    Heat oil in a large frying pan. Once heated, place the gyoza in a single layer, in two rows. Cook until the bottom of the gyoza is lightly golden, roughly 3 min.

  • Step 9/10

    Pour water into the pan around the gyoza and place a lid. Steam the gyoza until the water is evaporated, roughly 5 min.
    • 100 ml water

    Pour water into the pan around the gyoza and place a lid. Steam the gyoza until the water is evaporated, roughly 5 min.

  • Step 10/10

    Transfer to a plate and serve with a mixture of soy sauce, vinegar and chili oil (optional) as dipping sauce. Enjoy!
    • 1 tbsp soy sauce (for serving)
    • 1 tbsp vinegar (for serving)
    • 1 drop chili oil (for serving)

    Transfer to a plate and serve with a mixture of soy sauce, vinegar and chili oil (optional) as dipping sauce. Enjoy!

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