Simple Homemade Gyoza with Chinese Chives

Name: Simple Homemade Gyoza with Chinese Chives
Yield: 25 servings
Cuisine: American
Ingredients: 1 bunch Chinese chives; 100 grams Minced pork; 1/2 tsp Finely grated ginger; 1 tbsp Katakuriko; 1 tbsp Soy sauce; 1 1/2 tbsp Sugar; 1 tbsp Sake; 1 and 1/2 tablespoon Oyster sauce; 1 tsp Sesame oil; 1 Salt and pepper

cookpad.japan @cookpad_jp

Takes less time and preparation than you think.

Ever since the poisoned gyoza incident, I stopped eating commercial ones.

I now make them 100% from scratch.

No need to remove excess water from the chives by rubbing with salt first.

Emulsifying the ground pork with the water from the vegetables will give good texture.

An electric griddle gives the gyoza a crispier finish than a frying pan.

No need to rub the other greens with salt, either. Recipe by inyako

Takes less time and preparation than you think.

Ever since the poisoned gyoza incident, I stopped eating commercial ones.

I now make them 100% from scratch.

No need to remove excess water from the chives by rubbing with salt first.

Emulsifying the ground pork with the water from the vegetables will give good texture.

An electric griddle gives the gyoza a crispier finish than a frying pan.

No need to rub the other greens with salt, either. Recipe by inyako

cookpad.japan @cookpad_jp

Takes less time and preparation than you think.

Ever since the poisoned gyoza incident, I stopped eating commercial ones.

I now make them 100% from scratch.

No need to remove excess water from the chives by rubbing with salt first.

Emulsifying the ground pork with the water from the vegetables will give good texture.

An electric griddle gives the gyoza a crispier finish than a frying pan.

No need to rub the other greens with salt, either. Recipe by inyako

Takes less time and preparation than you think.

Ever since the poisoned gyoza incident, I stopped eating commercial ones.

I now make them 100% from scratch.

No need to remove excess water from the chives by rubbing with salt first.

Emulsifying the ground pork with the water from the vegetables will give good texture.

An electric griddle gives the gyoza a crispier finish than a frying pan.

No need to rub the other greens with salt, either. Recipe by inyako

Saved

Ingredients

25 servings

1 bunchChinese chives
100 gramsMinced pork
1/2 tspFinely grated ginger
1 tbspKatakuriko
1 tbspSoy sauce
1 1/2 tbspSugar
1 tbspSake
1and 1/2 tablespoon Oyster sauce
1 tspSesame oil
1Salt and pepper

Saved

Steps

1

Finely slice the Chinese chives.
2

Combine the chives with all other ingredients, and blend well by hand.
3

It should look like this. Next, all you need to do is wrap them in the wrappers. Sprinkle katakuriko (not listed) to prevent them from sticking together.
4

Frying tips: On a heated electric griddle or frying pan, arrange the gyoza 1 cm apart, fill with hot water up to half the height of the gyoza, and cover with a lid.
5

When the water boils away, drizzle oil over the gyoza, cover, and cook on medium heat until crispy.
6

The wings will be nice and crispy. Just like the ones they serve at the restaurants.