Puerto Rican Style Gyoza

Ingredients

While the original Japanese Gyoza is typically filled with ground pork, cabbage, and garlic, our Puerto Rican adaptation adds a touch of Caribbean flair. We incorporate traditional Puerto Rican ingredients such as sofrito, adobo seasoning, and plantains to infuse the Gyoza with a burst of vibrant flavors. We alse have the original recipe for Gyoza, so you can check it out.

• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 cup (235ml) sofrito 1 cup (235ml) sofrito
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon adobo seasoning 1 teaspoon adobo seasoning
• 1/2 cup (75g) finely chopped plantains 1/2 cup (75g) finely chopped plantains
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1/2 cup (75g) finely chopped green onions 1/2 cup (75g) finely chopped green onions
• 1/4 cup (35g) finely chopped cilantro 1/4 cup (35g) finely chopped cilantro
• 1 package gyoza wrappers 1 package gyoza wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, sofrito, minced garlic, adobo seasoning, chopped plantains, soy sauce, rice vinegar, sesame oil, green onions, and cilantro. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the pork mixture in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges to seal the gyoza.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook until the bottom is golden brown.
4. 4.
   Pour 1/4 cup (60ml) of water into the skillet and cover with a lid. Steam the gyoza for 5 minutes or until the pork is cooked through.
5. 5.
   Remove the lid and continue cooking until the water evaporates and the bottom of the gyoza becomes crispy.
6. 6.
   Serve the Puerto Rican Style Gyoza hot with a dipping sauce made from a combination of soy sauce, rice vinegar, and sesame oil.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, bell peppers, garlic, cilantro, and culantro.
• Gyoza wrappers — Look for gyoza wrappers in the refrigerated section of your local Asian grocery store. If unavailable, you can use wonton wrappers as a substitute.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If unavailable, you can use green bananas as a substitute.
• Adobo seasoning — You can make your own adobo seasoning by combining salt, garlic powder, onion powder, oregano, black pepper, and turmeric.

Tips & Tricks

• To achieve a crispy texture, make sure to cook the gyoza in a hot skillet with enough oil.
• Serve the gyoza with a side of Puerto Rican hot sauce or a tangy mango salsa for an extra burst of flavor.
• If you prefer a lighter version, you can steam the gyoza instead of frying them.
• Experiment with different fillings by adding ingredients like shrimp, shredded chicken, or diced vegetables.
• Freeze any leftover gyoza for a quick and delicious snack or meal in the future.

Serving advice

Serve the Puerto Rican Style Gyoza as an appetizer or main course. Arrange the gyoza on a platter and garnish with fresh cilantro leaves. Provide small dipping bowls filled with the soy sauce, rice vinegar, and sesame oil dipping sauce.

Presentation advice

Arrange the Puerto Rican Style Gyoza in a circular pattern on a white serving plate to showcase their golden brown bottoms. Sprinkle some finely chopped green onions and cilantro over the gyoza for a pop of color. Serve with a side of dipping sauce and garnish with a lime wedge.