Bavarian Gyoza

Ingredients

While the original Japanese Gyoza is typically made with a thinner wrapper and filled with a mixture of pork, cabbage, and garlic, our Bavarian Gyoza incorporates Bavarian flavors by adding a touch of nutmeg and substituting some of the cabbage with sauerkraut. This adaptation gives the dish a distinct Bavarian twist while still maintaining the essence of the traditional Gyoza. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 100g (3.5 oz) sauerkraut, drained and finely chopped 100g (3.5 oz) sauerkraut, drained and finely chopped
• 100g (3.5 oz) cabbage, finely chopped 100g (3.5 oz) cabbage, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, sauerkraut, cabbage, green onions, garlic, ginger, nutmeg, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pleat the edges to seal the gyoza. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a non-stick pan over medium heat and add a small amount of oil. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottom is golden brown.
4. 4.
   Pour 1/4 cup of water into the pan and cover with a lid. Steam the gyoza for 5-6 minutes until the filling is cooked through and the wrappers are translucent.
5. 5.
   Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottom of the gyoza.
6. 6.
   Serve the Bavarian Gyoza hot with a dipping sauce made from soy sauce, vinegar, and chili oil.

Treat your ingredients with care...

• Sauerkraut — Make sure to drain the sauerkraut well and finely chop it before adding it to the filling. This will ensure a balanced flavor throughout the gyoza.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds a subtle warmth and depth to the filling.

Tips & Tricks

• To achieve a crispy texture, make sure the gyoza are cooked in a non-stick pan with a small amount of oil.
• Serve the gyoza immediately after cooking to enjoy them at their best.
• You can freeze uncooked gyoza for later use. Just place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer bag.

Serving advice

Serve the Bavarian Gyoza as an appetizer or main course. They pair well with a side of steamed rice or a fresh green salad.

Presentation advice

Arrange the gyoza on a platter, garnish with sliced green onions, and serve with the dipping sauce on the side. The golden brown color of the gyoza wrappers and the pleated edges will make for an attractive presentation.