Juicy Fried Gyoza

Name: Juicy Fried Gyoza
Yield: 40 servings
Cuisine: American
Ingredients: 200 grams Ground pork; 7 leaves Cabbage; 2 Green onions; 2 clove Garlic; 1 clove Ginger; 70 ml Chicken bone soup; 2 tbsp Oyster sauce; 2 tbsp Shaoxing wine; 1 tbsp Soy sauce; 1 tbsp Lard; 1/2 tsp Salt; 1 dash Pepper; 1 dash Ichimi spice; 1 tbsp Sesame oil; 150 grams Bread (strong) flour; 150 grams Cake flour; 170 ml Hot water; 1 tsp Salt

cookpad.japan @cookpad_jp

I love gyoza!

These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

I love gyoza!

These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I love gyoza!

These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

I love gyoza!

These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

Saved

Ingredients

40 servings

200 gramsGround pork
7leaves Cabbage
2Green onions
2 cloveGarlic
1 cloveGinger
70 mlChicken bone soup
Filling Seasonings
2 tbspOyster sauce
2 tbspShaoxing wine
1 tbspSoy sauce
1 tbspLard
1/2 tspSalt
1 dashPepper
1 dashIchimi spice
1 tbspSesame oil
For the dough:
150 gramsBread (strong) flour
150 gramsCake flour
170 mlHot water
1 tspSalt

Saved

Steps

1

Combine the pork and all the filling seasoning ingredients and mix well.
2

Add the chicken bone soup and mix well. Let sit for at least 15 minutes.
3

Finely chop the green onions and cabbage, sprinkle on 1 teaspoon of salt (amount separate from listed ingredients) and let sit for about 10 minutes. Squeeze out the excess moisture.
4

Combine the meat from Step 2, the vegetables from Step 3, and the garlic and finely chopped ginger and mix well. Roughly chop the garlic, finely chop the ginger.
5

Once mixed well, transfer to an air-tight container and let sit in the refrigerator. At this time, the entire mixture should weigh about 650 g.
6

Make the skins while you wait for the filling to rest in the refrigerator. Mix together the bread flour and cake flour. Mix the salted hot water into the flour 1/3 at a time.
7

Once it comes together, put onto a board and knead. Knead well using your body weight.
8

Wrap with plastic wrap and let rest. Let rest at room temperature for 20 minutes.
9

Divide the dough into 40 pieces and arrange in a shallow container. Cover with a moistened and tightly wrung out towel so that it doesn't dry out.
10

Dust your working surface with a good amount of flour and press out the skins. First, press the ball of dough in your hands, then use a small rolling pin to roll it out to about 8 cm diameter circle.
11

If you don't dust with flour well enough, the dough will stick to the pan. The skins will also dry easily, so cover with a moistened and wrung out towel. (Be careful not to let the towel touch the skins.)
12

Use a spatula to fill the skins with the fillings. About 1 heaping tablespoon per skin (about 15 g). If you don't completely close the skin, the juices will come out.
13

Heat a large amount of oil in a frying pan and arrange the gyoza in the pan. Add 500 ml of hot water to the pan, cover with the lid, turn the heat to high, and steam-fry until the moisture is gone.
14

When most of the moisture is gone, open the lid and let the remaining moisture evaporate. Finally, add 1 tablespoon of oil, fry until crispy, and it's done!
15

If you want all the gyoza to stick together like the picture, fry with 1 heaping tablespoon of flour dissolved in 200 ml of water. See.
https://cookpad.wasmer.app/us/recipes/153079-how-to-cook-gyoza-dumplings-with-wings

How to Cook Gyoza Dumplings with "Wings"