Sichuan-style Spicy Gyoza

Ingredients

While the original Japanese Gyoza is known for its subtle flavors and dipping sauce, this Sichuan adaptation takes it up a notch with the addition of Sichuan peppercorns and chili oil. These ingredients infuse the dumplings with a unique numbing and spicy sensation, characteristic of Sichuan cuisine. 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
• 1 cup (150g) cabbage, finely chopped 1 cup (150g) cabbage, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon Sichuan peppercorns, toasted and ground 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 teaspoon chili oil 1 teaspoon chili oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 5g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, Shaoxing wine, Sichuan peppercorns, chili oil, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the filling onto the center of the wrapper. 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 the vegetable oil in a large skillet over medium heat. Add the gyoza in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
4. 4.
   Pour the water into the skillet and immediately cover with a lid. Steam the gyoza for 5-6 minutes, or until the water has evaporated.
5. 5.
   Remove the lid and continue cooking for another 1-2 minutes, or until the gyoza are crispy on the bottom.
6. 6.
   Serve the Sichuan-style Spicy Gyoza hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If you prefer a different protein, you can substitute it with ground chicken or turkey.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet over low heat until fragrant before grinding them. This will enhance their flavor.
• Gyoza wrappers — If you can't find gyoza wrappers, you can use wonton wrappers as a substitute.

Tips & Tricks

• For an extra kick of heat, add more chili oil or sprinkle some crushed red pepper flakes on top of the cooked gyoza.
• Serve the gyoza with a dipping sauce made of soy sauce, rice vinegar, and a touch of sesame oil for a tangy and savory flavor.
• If you prefer a milder version, reduce the amount of Sichuan peppercorns and chili oil according to your taste preference.
• To freeze the gyoza, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer bag for up to 3 months.
• Experiment with different fillings by adding ingredients like shrimp, mushrooms, or water chestnuts to the pork mixture.

Serving advice

Serve the Sichuan-style Spicy Gyoza as an appetizer or as part of a larger meal. Arrange them on a platter and garnish with sliced green onions and a sprinkle of toasted sesame seeds for an attractive presentation.

Presentation advice

Arrange the gyoza in a circular pattern on a serving plate, with the pleated side facing up. Drizzle some chili oil on top and garnish with fresh cilantro leaves for a pop of color.