Japanese GYOZA (Dumplings

Japanese GYOZA (Dumplings

  • Prepare: 25M
  • Cook: 20M
  • Total: 45M
Japanese GYOZA (Dumplings

Japanese GYOZA (Dumplings

Ingredients

  • Meat

    • 1 lb Ground pork
  • Produce

    • 1 Garlic cloves
    • 1 tsp Ginger
    • 1 1/2 cups Green cabbage
  • Condiments

    • 2 tsp Soy sauce
    • 1 Soy sauce
  • Pasta & Grains

    • 40 Wonton, round
  • Baking & Spices

    • 1 Chili oil
    • 1 tsp Cornflour
    • 1 tbsp Cornstarch / corn flour
    • 1 cup Garlic chives
    • 1 tsp Salt
  • Oils & Vinegars

    • 1 Rice wine vinegar
    • 1 tsp Sesame oil
    • 3 tbsp Vegetable oil
  • Time
  • Prepare: 25M
  • Cook: 20M
  • Total: 45M

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Description

Fast Prep, Big Flavours

My mothers traditional recipe for Gyoza, Japanese dumplings. You can get the gyoza wrappers at Woolworths and Coles! The best way to learn how to make these is to watch the VIDEO!

Ingredients

  • 1½ cups green cabbage, very finely chopped
  • 1 tsp salt, separated
  • 1lb / 500g ground pork (mince) (fattier the better)
  • 1 cup garlic chives, finely chopped (Note 1)
  • 1 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch / corn flour
  • 2 tsp soy sauce
  • 1 tsp cornflour (cornstarch) - for tray
  • 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1½ packets (Note 2)
  • 3 tbsp vegetable oil (or other cooking oil)
  • Soy sauce
  • Rice wine vinegar
  • Chili oil (Rayu is Japanese chili oil)

Directions

  • Combine cabbage and ½ tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
  • Place remaining Filling ingredients (including remaining ½ tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
  • Use your hands to mix the Filling.
  • Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
  • Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
  • Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
  • Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
  • Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour ⅓ cup of water around the gyoza and place the lid on.
  • Cook until the water has evaporated and the wrapper is slightly translucent on top.(See video for demo)
  • Use an egg flip to transfer onto a plate upside down i.e. golden side up.
  • Serve with Dipping Sauce.
  • Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.
  • Serves: 40 - 45 pieces
  • Prepare: 25 mins
  • Cook Time: 20 mins
  • TotalTime:
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Title:

Japanese GYOZA (Dumplings

Descrition:

A traditional, authentic Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap them.

Japanese GYOZA (Dumplings

  • Meat

    • 1 lb Ground pork
  • Produce

    • 1 Garlic cloves
    • 1 tsp Ginger
    • 1 1/2 cups Green cabbage
  • Condiments

    • 2 tsp Soy sauce
    • 1 Soy sauce
  • Pasta & Grains

    • 40 Wonton, round
  • Baking & Spices

    • 1 Chili oil
    • 1 tsp Cornflour
    • 1 tbsp Cornstarch / corn flour
    • 1 cup Garlic chives
    • 1 tsp Salt
  • Oils & Vinegars

    • 1 Rice wine vinegar
    • 1 tsp Sesame oil
    • 3 tbsp Vegetable oil

The first person this recipe

recipetineats.com

recipetineats.com

2140 182

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RecipeTin Eats

Japanese GYOZA (Dumplings

A traditional, authentic Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap them.