Gyoza
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Browning gyoza on one flat side only and then steaming them under a lid leaves the pleats soft and tender while the bottom turns golden and crisp.
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Japanese families brought the idea home from Manchuria after the war, recreating the jiaozi they had eaten there.
Ingredients
Instructions
- 1
Finely chop 150 g napa cabbage into pieces about 3 mm wide, then mix with 1 teaspoon salt and rest for 10 minutes.
Wrap it in a clean cloth and squeeze firmly until almost no liquid comes out.
- 2
Add the squeezed cabbage to 200 g ground pork with 3 minced garlic cloves, 5 g grated ginger, 1 teaspoon soy sauce, and 1 teaspoon sesame oil. Knead for about 2 minutes until the filling turns sticky and cohesive.
- 3
Lightly wet the edge of each gyoza wrapper and place 1 teaspoon filling in the center.
Fold it in half, make 3 to 4 pleats on one side, and press firmly while pushing out trapped air.
- 4
Heat 2 teaspoons cooking oil in a skillet over medium-high heat until the surface shimmers.
Set the gyoza flat-side down with a little space between them, then leave them untouched for 2 minutes so the bottoms brown evenly.
- 5
When the bottoms are golden, pour 50 ml water along the edge of the pan and cover immediately.
Turn the heat to high and steam for 3 minutes, until the wrappers look slightly translucent and the filling cooks through.
- 6
Remove the lid and evaporate all remaining water.
Fry for about 30 seconds more, until the bottoms are crisp again, then invert onto a plate and serve immediately.
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