Onion and Pork Gyoza

Name: Onion and Pork Gyoza
Yield: Serves 2 servings
Ingredients: 3.5 oz pork belly (about 100g); 1.75 oz ground pork (about 50g); 1 medium onion; 24 gyoza wrappers; 1 tablespoon soy sauce (15 ml); 1 tablespoon sake (15 ml); 1 tablespoon sesame oil (15 ml); 1 tablespoon oyster sauce (15 ml); 1 teaspoon chicken bouillon powder (about 5 ml); 1 teaspoon grated ginger (about 5 ml); 1 teaspoon grated garlic (about 5 ml); Salt and pepper, to taste

saku777 @cook_40118246

I wanted to try making gyoza similar to soup dumplings, so I experimented with using onions... and they turned out delicious! These gyoza are packed with pork and onion flavor.
Recipe background:
I wanted to make gyoza like soup dumplings, so I gave it a try.

saku777 @cook_40118246

Saved

Ingredients

Serves 2 servings

3.5 ozpork belly (about 100g)
1.75 ozground pork (about 50g)
1medium onion
24gyoza wrappers
Seasonings
1 tablespoonsoy sauce (15 ml)
1 tablespoonsake (15 ml)
1 tablespoonsesame oil (15 ml)
1 tablespoonoyster sauce (15 ml)
1 teaspoonchicken bouillon powder (about 5 ml)
1 teaspoongrated ginger (about 5 ml)
1 teaspoongrated garlic (about 5 ml)
Salt and pepper, to taste

Saved

Steps

1

Finely chop the pork belly until minced. Finely chop the onion, sprinkle with a little salt, and massage until softened.
2

Add a little salt to the minced pork belly and ground pork, and mix until sticky.
3

Once the mixture becomes sticky, add the chopped onion (with its juices) and all the seasonings. Mix again until the mixture is sticky.
4

Wrap the filling in the gyoza wrappers. Heat oil in a skillet, add the gyoza, and cook until the bottoms are browned. Add about 1/2 cup water (100 ml), cover, and steam for a few minutes.
5

When most of the water has evaporated, remove the lid, drizzle with a little extra sesame oil (not included in the listed amount), and cook until all the water is gone. Serve hot!