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Gyoza are little pockets of joy, bursting with flavor and perfect for any occasion. This recipe combines ground pork, cabbage, and a few simple seasonings to create a mouthwatering filling. Wrapped in delicate gyoza wrappers and cooked to crispy perfection, these dumplings are sure to impress. Let's dive in and make some delicious gyoza!
Gyoza Recipe
Ingredients:
- 200 g ground pork
- 1 cup cabbage, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 pack gyoza wrappers
Instructions:
- In a mixing bowl, combine ground pork, cabbage, garlic, soy sauce, and sesame oil. Mix well.
- Place a small spoonful of the filling in the center of each gyoza wrapper. Fold the wrapper over and seal the edges with water.
- Heat a frying pan over medium heat and add a bit of oil. Place the gyoza in the pan and cook until the bottoms are golden brown.
- Add a splash of water to the pan and cover with a lid to steam the gyoza for about 5 minutes.
- Remove the lid and cook until the water has evaporated and the bottoms are crispy again. Serve hot.
What You Will Need
Read more: Pancake Recipe
What you will need to make gyoza
- Ground pork: Provides a rich, savory base for the filling, giving the gyoza its signature flavor and juicy texture.
- Cabbage: Adds crunch and freshness, balancing the richness of the pork with a light, crisp texture.
- Garlic: Infuses the filling with a robust, aromatic flavor, enhancing the overall taste of the gyoza.
- Soy sauce: Brings a salty, umami depth to the filling, tying all the flavors together harmoniously.
- Sesame oil: Adds a nutty, fragrant note, elevating the flavor profile of the gyoza filling.
- Gyoza wrappers: Encases the filling, providing a delicate, chewy texture that crisps up beautifully when cooked.
Tools and Instruments Required
What tools/instruments will be needed to make Gyoza Recipe
- Mixing bowl: Essential for combining ground pork, cabbage, garlic, soy sauce, and sesame oil into a uniform filling.
- Frying pan: Necessary for cooking the gyoza until the bottoms are golden brown and crispy.
- Lid: Used to cover the frying pan and steam the gyoza, ensuring they cook through evenly.
- Spoon: Helps in placing the right amount of filling into each gyoza wrapper.
- Water cup: Needed to seal the edges of the gyoza wrappers and for adding a splash of water to the pan.
Gyoza Recipe
Delicious homemade gyoza, perfect for any meal.
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Ingredients:
Main Ingredients
- 200 g Ground pork
- 1 cup Cabbage, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 pack Gyoza wrappers
Instructions:
- In a mixing bowl, combine ground pork, cabbage, garlic, soy sauce, and sesame oil. Mix well.
- Place a small spoonful of the filling in the center of each gyoza wrapper. Fold the wrapper over and seal the edges with water.
- Heat a frying pan over medium heat and add a bit of oil. Place the gyoza in the pan and cook until the bottoms are golden brown.
- Add a splash of water to the pan and cover with a lid to steam the gyoza for about 5 minutes.
- Remove the lid and cook until the water has evaporated and the bottoms are crispy again. Serve hot.
Notes:
For a vegetarian version, substitute the pork with finely chopped mushrooms.
Read more: Mochi Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin C: 10mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the filling and assemble the gyoza as directed.
- Place uncooked gyoza on a baking sheet lined with parchment paper.
- Cover with plastic wrap and refrigerate for up to 24 hours.
Freezing Instructions
- Arrange uncooked gyoza on a baking sheet without touching.
- Freeze until solid, about 1-2 hours.
- Transfer frozen gyoza to a freezer bag or airtight container.
- Store in the freezer for up to 3 months.
- Cook from frozen, adding a few extra minutes to the steaming time.
For a unique twist, try adding a small amount of miso paste to the filling. It gives the gyoza an extra depth of flavor that’s absolutely delicious!
Frequently Asked Questions
FAQ:
How do I prevent the gyoza from sticking to the pan?
Make sure to use enough oil and a non-stick pan. Adding a splash of water and covering with a lid helps too.
Can I use a different type of meat?
Yes, ground chicken or turkey works well as substitutes.
How do I store leftover gyoza?
Place them in an airtight container and refrigerate for up to 3 days. Reheat by pan-frying or steaming.
Can I freeze gyoza?
Yes, arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen without thawing.
What dipping sauce pairs well with gyoza?
A simple mix of soy sauce, rice vinegar, and a bit of chili oil makes a great dipping sauce.
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