Homemade Gyoza
Equipment
Ingredients
Wrappers
gyoza wrappers (room_temperature)
1 package
Filling
ground pork (raw)
200 g
Chinese cabbage (fresh)
0.25 medium
salt
1 pinch
garlic (fresh)
1 clove
ginger (fresh)
10 g
green onion (fresh)
1.5 piece
lime (zest_only)
0.5 piece
light soy sauce
22.5 ml
dark soy sauce
22.5 ml
sesame oil
15 ml
crispy chili oil
15 ml
Instructions
Prepare cabbage
Finely chop Chinese cabbage, sprinkle with salt, and let it sit to draw out moisture.
Prepare aromatics
Mince garlic, finely grate ginger, and thinly slice green onions.
Mix filling
Combine ground pork, drained cabbage, garlic, ginger, green onions, lime zest, soy sauces, sesame oil, and chili oil in a bowl. Mix thoroughly until well combined.
Assemble gyoza
Place a gyoza wrapper on your palm, add 1 teaspoon of filling to the center, moisten the edges with water, fold in half and pleat the edges to seal.
Cook gyoza
Heat oil in a pan, arrange gyoza in a single layer, and fry until bottoms are golden. Add water, cover, and steam for 5-6 minutes until cooked through. Remove lid and let bottoms crisp again.
Original recipe
Storage
Uncooked gyoza can be frozen on a tray, then transferred to a bag. Cook from frozen, adding 2-3 extra minutes.
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