Japanese Dumplings - Gyoza

Name: Japanese Dumplings - Gyoza
Ingredients: Gyoza wrappers; 5.3 oz ground pork (150 grams); 2.5 oz napa cabbage (70 grams); 1 oz green onions or garlic chives (30 grams); 1 tablespoon soy sauce; 1/2 tablespoon sesame oil; 1/2 tablespoon cornstarch; 1 teaspoon ground black pepper; Garlic and shallots (optional, to taste); 1 tablespoon vegetable oil (for frying); 1/2 cup water (for steaming, about 120 ml)

Skyle Ori @skyle_ori

Japanese Dumplings - Gyoza

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Ingredients

Gyoza wrappers
Filling
5.3 ozground pork (150 grams)
2.5 oznapa cabbage (70 grams)
1 ozgreen onions or garlic chives (30 grams)
1 tablespoonsoy sauce
1/2 tablespoonsesame oil
1/2 tablespooncornstarch
1 teaspoonground black pepper
Garlic and shallots (optional, to taste)
1 tablespoonvegetable oil (for frying)
1/2 cupwater (for steaming, about 120 ml)

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Steps

1

Finely chop the napa cabbage, soak it in salted water, then squeeze out excess water and drain.
2

Chop the green onions. Peel, wash, and finely chop or mince the garlic and shallots.
3

Combine all the filling ingredients (ground pork, napa cabbage, green onions, garlic, shallots, soy sauce, cornstarch, black pepper, sesame oil) in a bowl and mix well.
4

Place a spoonful of filling in the center of each gyoza wrapper and fold to seal. You can find popular folding techniques on YouTube.
5

Heat a skillet over medium heat and add a little vegetable oil. Once hot, add the dumplings.
6

Fry until the bottoms are golden brown.
7

Pour in enough water to cover about one-third of the dumplings, cover with a lid, and steam until the water has evaporated.
8

Remove the dumplings from the skillet and serve.