My Gyoza

Name: My Gyoza
Total time: 5400 s
Yield: 30 pieces
Cuisine: British
Ingredients: 250 g minced pork; 4-5 stems spring onion; 180 g sweetheart cabbage or Chinese cabbage; 1 clove garlic (finely chopped or grated); 1 tsp ginger (finely chopped or grated); 1/3 tsp salt; 2-3 pinch black pepper; 1 heaped tsp Chinese chicken soup stock; 1 tbsp soy sauce; 2 tbsp Chinese cooking wine; 1.5 tbsp sesame oil; 1 tsp Chinese mixed spice (optional); 30 gyoza skins (You can get it from Chinese shop or other Asian shop); 2-3 tsp corn flower (optional); sesame oil for a finish touch; soy sauce and vinegar (1:1) for dipping sauce

Mina @cook_23204069

England

I love love love gyoza and have tried many recipes, ingredients and amounts to find the best recipe for me and my husband.

Mina @cook_23204069

England

I love love love gyoza and have tried many recipes, ingredients and amounts to find the best recipe for me and my husband.

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Ingredients

1hr 30mins

30 pieces

250 gminced pork
4-5stems spring onion
180 gsweetheart cabbage or Chinese cabbage
1 clovegarlic (finely chopped or grated)
1 tspginger (finely chopped or grated)
1/3 tspsalt
2-3 pinchblack pepper
1heaped tsp Chinese chicken soup stock
1 tbspsoy sauce
2 tbspChinese cooking wine
1.5 tbspsesame oil
1 tspChinese mixed spice (optional)
30gyoza skins (You can get it from Chinese shop or other Asian shop)
2-3 tspcorn flower (optional)
sesame oil for a finish touch
soy sauce and vinegar (1:1) for dipping sauce

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Steps

1hr 30mins

1

Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky.
2

Chop cabbage and spring onion into small pieces.
3

Mix 2 into 1 lightly. Do not make it sticky. Then rest it for 30mins or longer if you have time. (If you don’t have time, don’t worry).
4

Wrap step3 with gyoza skins. - press the fillings as if removing the air. Put water or water+flour all around the edge of the skin.
5

Fold it in half and pinch the top. Then make pleats each sides.
6

The other side too.
7
8

Add vegetable oil in a frying pan and allocate gyoza then start frying with high heat. After the pan became hot, pour the mixture of water and corn flour (or just water is ok) till it covers half of gyoza. Put the lid on and continue frying with high heat.
9

When the water evaporates and the noise changes to almost crackling sound, then open the lid and drop some sesame oil around the gyoza and keep frying a little to make it crunchy.
10

Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve.
11

Mix soy sauce and vinegar for dipping sauce.

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Cooksnaps

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Mina @cook_23204069

on August 26, 2020 21:38

England

I started writing Japanese cooking recipes in English for my mother-in-law who loves cooking and has interests in Japanese food.I am trying to use alternative ingredients which are easier to find in England for some recipes.