Juicy Gyoza

Name: Juicy Gyoza
Yield: Makes 20 large gyoza
Ingredients: 150 g cabbage, core removed; 1/3 bunch chives; 150 g ground pork (preferably with more fat); 1 egg; 1 teaspoon Chinese soup stock; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/2 teaspoon garlic (grated); 20 large gyoza wrappers

せつぶんひじき @cook_40022085

Thank you for 14,000 recipe reviews! I aimed for a flavor that never gets old.

The origin of this recipe
I aimed for simple and juicy gyoza. A Chinese acquaintance added a generous amount of 'water' to the filling with boiled, chopped, and squeezed napa cabbage. I thought, why not keep the vegetable moisture as is... and based on this, I added and subtracted various things.

Thank you for 14,000 recipe reviews! I aimed for a flavor that never gets old.

せつぶんひじき @cook_40022085

Thank you for 14,000 recipe reviews! I aimed for a flavor that never gets old.

Saved

Ingredients

Makes 20 large gyoza

150 gcabbage, core removed
1/3 bunchchives
150 gground pork (preferably with more fat)
1egg
1 teaspoonChinese soup stock
1 teaspoonsoy sauce
1 teaspoonsesame oil
1/2 teaspoonsalt
1/2 teaspoongarlic (grated)
20large gyoza wrappers

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Steps

1

Chop the cabbage coarsely and cut the chives into small pieces. Mix all ingredients except the wrappers in a bowl thoroughly.
2

Wrap the filling with the wrappers (use plenty of filling).
3

Heat a frying pan, add vegetable oil, and arrange the gyoza (remove excess flour from the bottom of the gyoza to prevent uneven browning).
4

Arrange them with some space in between. At this point, it's okay if they don't have color yet.
5

Pour in 1/2 cup (100 ml) of water.
(*) For crispy wings, dissolve 2 teaspoons of cake flour well.
6

Cover with a lid, reduce the heat slightly, and cook for 4-5 minutes.
7

The gyoza should puff up, and you should see the moisture boiling inside the wrappers. Check that most of the water in the pan has evaporated.
8

Drizzle with vegetable or sesame oil, increase the heat slightly, and fry until crispy. Peek at the bottom edges to check the color.
9

Turn off the heat and cover with a plate. Hold the plate and pan firmly with both hands and flip them over calmly. Alternatively, transfer directly to a plate without flipping.
10

■ Freezing ■
Arrange and freeze. Once the surface is solid, transfer to a bag and keep in the freezer. Since they are raw, consume them soon.
11

■ Cooking from frozen ■
The basic method is the same as fresh. Ensure they reach the state in step 7. It's not good if the inside is cold.
12

■ Making wrappers from scratch ■
Super easy gyoza wrappers
ID: 17431720
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