Homemade Gyoza

Ingredients

• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 200g (7 oz) cabbage, finely chopped 200g (7 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 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
• 1/4 cup water 1/4 cup water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 9g (3g saturated)
• Carbohydrates: 15g (1g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water. Fold the wrapper in half, creating a half-moon shape, and pinch the edges together to seal.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
6. 6.
   Arrange the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
7. 7.
   Pour 1/4 cup of water into the pan and immediately cover with a lid. Steam the gyoza for 5 minutes or until the water has evaporated.
8. 8.
   Remove the lid and continue cooking for an additional 2-3 minutes until the bottoms become crispy again.
9. 9.
   Transfer the gyoza to a serving plate and repeat the process with the remaining gyoza.
10. 10.
    Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil.

Treat your ingredients with care...

• Ground pork — Ensure the pork is well-cooked to an internal temperature of 71°C (160°F) for food safety.
• Cabbage — Finely chop the cabbage to ensure it blends well with the other ingredients and provides a pleasant texture.

Tips & Tricks

• To achieve a crispy texture, make sure to cook the gyoza in a non-stick pan with a small amount of oil.
• For a variation, you can add shrimp or finely chopped mushrooms to the filling mixture.
• If you prefer a spicier flavor, add a few drops of chili oil to the filling mixture.
• Gyoza can be frozen before cooking. Place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer bag for up to 3 months.
• Serve the gyoza with a side of steamed rice and a refreshing cucumber salad for a complete meal.

Serving advice

Serve the homemade gyoza hot as an appetizer or main course. Arrange them on a platter with a small bowl of dipping sauce in the center for easy access.

Presentation advice

Arrange the gyoza in a circular pattern on a serving plate, with the crispy bottoms facing up. Garnish with a sprinkle of chopped green onions or sesame seeds for an appealing presentation.