Pan-Fried Gyoza

Name: Pan-Fried Gyoza
Yield: 50 servings
Cuisine: American
Ingredients: 50 Gyoza skins; 250 grams Ground pork; 1/8 head Chinese cabbage; 1 bag Garlic chives; 3 clove Garlic; 2 clove Ginger; 1 tbsp ★ Cooking sake; 1 tbsp ★ Soy sauce; 2 tbsp ★ Katakuriko; 1 ★ Black pepper; 1 Vegetable oil; 1 Sesame oil

cookpad.japan @cookpad_jp

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.

The sesame oil towards the end make the gyoza crispy and delicious. For 50. Recipe by az

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.

The sesame oil towards the end make the gyoza crispy and delicious. For 50. Recipe by az

cookpad.japan @cookpad_jp

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.

The sesame oil towards the end make the gyoza crispy and delicious. For 50. Recipe by az

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.

The sesame oil towards the end make the gyoza crispy and delicious. For 50. Recipe by az

Saved

Ingredients

50 servings

50Gyoza skins
250 gramsGround pork
1/8 headChinese cabbage
1 bagGarlic chives
3 cloveGarlic
2 cloveGinger
1 tbsp★ Cooking sake
1 tbsp★ Soy sauce
2 tbsp★ Katakuriko
1★ Black pepper
1Vegetable oil
1Sesame oil

Saved

Steps

1

Mince the Chinese cabbage and massage with salt. Set aside for 15 minutes, then squeeze out excess water.
2

Chop the Chinese chives finely. Grate garlic and ginger.
3

Combine the pork, Chinese cabbage, Chinese chives, ★ condiments, garlic, and ginger in a bowl and mix everything together with your hands.
4

Place the filling made in step 3 onto a gyoza skin. Wet the edges with your fingers, and make a few folds as you wrap it up.
5

If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful.
6

Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown.
7

When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza. Cover the pan and steam-fry for 3 to 4 minutes.
8

Remove the lid and let the water evaporate completely. Drizzle in some sesame oil from the edges of the pan. Cook over high heat until crispy, and serve.