Yaki Gyoza Dumplings

Connie "Kiyu" Guerrero

By
@conchik

Gyoza is a Japanese version of Chinese dumpling. This is great side dish or for entertaining last minute guest.


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Rating:

Comments:

Serves:

4/5

Prep:

10 Min

Cook:

15 Min

Ingredients

1/2 lb
ground pork
1 c
cabbage leaves (finely chopped)
1/2 medium
onion (finely chopped)
1 c
garlice chives (finely chopped)
1 clove
garlic (finely grated)
1 tsp
ginger fresh (finely grated)
1 pkg
gyoya wrappers (round)
1 Tbsp
sesame oil
1 c
flour (for dusting)
1 Tbsp
soy sauce (light kikkoman)
1 Tbsp
potato starch
1/2 Tbsp
oyster sauce
1/2 Tbsp
sugar
1/8 Tbsp
black pepper
1 Tbsp
sake
1 c
water

Directions Step-By-Step

1
In a large glass bowl, massage ground pork until mushy texture. Add cabbage, onions, chives, ginger, garlic pepper and starch. Mix them well using your fingers.
2
In a smaller bowl, mix all liquid ingredients; soy sauce, oyster sauce, water, sesame oil, and sake together and blend well. (set aside 1/4 cup for basting)
3
Use the remaining sauce mix into the pork and veggies and mix them well with your fingers.
4
Take one gyoza wrapper and place in your palm. Add 1 teaspoon of filling in the middle. To close the wrapper, fold over top side, then make pleats on one side and press to close the wrapper. Place them on the flour coated cookie sheet and set aside.
5
Heat frying pan, brush sesame oil on the pan. place 2 rows of 4 gyoza. Add water halfway up to cook, and cover the pan. Bring to a boil until the water evaporates. Drizzle 1 tablespoon of sauce on gyoza and let cook 20 seconds more.
6
Use spatula to pick up one row of cooked gyoza and place on a clean plate, cooked side up. Drizzle basting sauce over the gyoza and serve. (Use tempura sauce for dipping)

About this Recipe