Easy Authentic Juicy Gyoza

Name: Easy Authentic Juicy Gyoza
Yield: Makes 40 gyoza
Ingredients: 10 1/2 oz ground pork (300g); 10 1/2 oz total of your choice of garlic chives, cabbage, napa cabbage, etc., finely chopped (300g); 40 gyoza wrappers (see Recipe ID:19631716 on cookpad.com for homemade wrappers); 1 tablespoon each grated ginger, sake, and toasted sesame oil; 1-2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 cup water (100ml); 1 tablespoon all-purpose flour

白いエプロンのクマ @shiro_apron

These are the easiest and juiciest gyoza we've ever made at home. I learned this recipe from a skilled cook who specializes in authentic cuisine.

Recipe background:
I learned this from an expert in authentic cooking and adjusted the amounts and steps to make it easier to prepare. The key is to use a 1:1 ratio of meat to vegetables.

These are the easiest and juiciest gyoza we've ever made at home. I learned this recipe from a skilled cook who specializes in authentic cuisine.

Recipe background:
I learned this from an expert in authentic cooking and adjusted the amounts and steps to make it easier to prepare. The key is to use a 1:1 ratio of meat to vegetables.

白いエプロンのクマ @shiro_apron

These are the easiest and juiciest gyoza we've ever made at home. I learned this recipe from a skilled cook who specializes in authentic cuisine.

Recipe background:
I learned this from an expert in authentic cooking and adjusted the amounts and steps to make it easier to prepare. The key is to use a 1:1 ratio of meat to vegetables.

These are the easiest and juiciest gyoza we've ever made at home. I learned this recipe from a skilled cook who specializes in authentic cuisine.

Recipe background:
I learned this from an expert in authentic cooking and adjusted the amounts and steps to make it easier to prepare. The key is to use a 1:1 ratio of meat to vegetables.

Saved

Ingredients

Makes 40 gyoza

10 1/2 ozground pork (300g)
10 1/2 oztotal of your choice of garlic chives, cabbage, napa cabbage, etc., finely chopped (300g)
40gyoza wrappers (see Recipe ID:19631716 on cookpad.com for homemade wrappers)
1 tablespooneach grated ginger, sake, and toasted sesame oil
1-2 teaspoonssalt
1/2 teaspoonblack pepper
For crispy skirt:
1/2 cupwater (100ml)
1 tablespoonall-purpose flour

Saved

Steps

1

In a large bowl, combine the ground pork, salt, grated ginger, sesame oil, and black pepper. Mix well until sticky. Add the finely chopped vegetables and mix again.
2

Place about 1 tablespoon of filling in the center of each gyoza wrapper and fold to seal. If making wrappers from scratch, see Recipe ID:19631716 on cookpad.com.
3

Heat 2 tablespoons of oil (not included in ingredient list) in a skillet over medium heat. Arrange the gyoza in the pan.
4

When the bottoms turn a light golden brown, pour in the mixture of water and flour for the crispy skirt. Cover and cook for 5–7 minutes.
5

Remove the lid and continue cooking until the water evaporates and the bottoms are brown and crispy.
6

Gently shake the pan to check if the gyoza are sticking. If they are, use a spatula to carefully loosen them.
7

Place a plate upside down over the skillet and flip to serve. Enjoy!