Delicious! Tender and Juicy Gyoza

Name: Delicious! Tender and Juicy Gyoza
Yield: Makes 20–25 large gyoza
Ingredients: 20 –25 large gyoza wrappers; 5.3 oz (150 g) ground pork; 7 oz (200 g) napa cabbage; 1/2 bunch garlic chives (nira); 1 tablespoon potato starch (about 8g); 1 pinch salt; 2 teaspoons soy sauce; 2 teaspoons sake (Japanese rice wine); 2 teaspoons sesame oil; 2 teaspoons oyster sauce; 1 teaspoon chicken bouillon powder; 1/2 teaspoon sugar; 1/2 teaspoon grated ginger; Grated garlic, to taste; 2 shakes black pepper

R☆in★ @cook_40275946

*2017.4/23 100 reports*
Thank you so much!
These gyoza are packed with vegetables.

About this recipe:
I created this homemade gyoza recipe after many trials to solve common problems like tough meat, lack of juiciness, or dryness. Enjoy soft, juicy dumplings every time!

*2017.4/23 100 reports*
Thank you so much!
These gyoza are packed with vegetables.

About this recipe:
I created this homemade gyoza recipe after many trials to solve common problems like tough meat, lack of juiciness, or dryness. Enjoy soft, juicy dumplings every time!

R☆in★ @cook_40275946

*2017.4/23 100 reports*
Thank you so much!
These gyoza are packed with vegetables.

About this recipe:
I created this homemade gyoza recipe after many trials to solve common problems like tough meat, lack of juiciness, or dryness. Enjoy soft, juicy dumplings every time!

*2017.4/23 100 reports*
Thank you so much!
These gyoza are packed with vegetables.

About this recipe:
I created this homemade gyoza recipe after many trials to solve common problems like tough meat, lack of juiciness, or dryness. Enjoy soft, juicy dumplings every time!

Saved

Ingredients

Makes 20–25 large gyoza

20–25 large gyoza wrappers
5.3 oz (150 g)ground pork
7 oz (200 g)napa cabbage
1/2 bunchgarlic chives (nira)
1 tablespoonpotato starch (about 8g)
1 pinchsalt
Sauce mixture
2 teaspoonssoy sauce
2 teaspoonssake (Japanese rice wine)
2 teaspoonssesame oil
2 teaspoonsoyster sauce
1 teaspoonchicken bouillon powder
1/2 teaspoonsugar
1/2 teaspoongrated ginger
Grated garlic, to taste
2shakes black pepper

Saved

Steps

1

Prepare the sauce mixture by combining all the ingredients marked with ★.
2

Finely chop the vegetables, then squeeze out excess water using a cloth or paper towel (no need to salt). Place in a plastic bag, add potato starch, and shake well to coat.
3

Add salt to the ground pork and knead until it becomes pale and sticky.
4

Add the prepared sauce mixture to the meat and knead well so the flavors blend thoroughly.
5

Add the vegetables and mix gently until just combined.
6

Cover with plastic wrap and refrigerate for 30 minutes.
7

Wrap the filling in the gyoza wrappers and seal the edges tightly.
8

Heat oil in a skillet, arrange the gyoza, and add 1/3 cup (80ml) water. If cooking 16–30 gyoza, use 3 oz (90ml) water.
9

Turn on the heat, cover, and steam-fry over medium-low heat.
10

When the water has evaporated, reduce to low heat, drizzle with sesame oil, and cook until the bottoms are golden brown. Serve and enjoy!
11

This recipe was featured in 'Cookpad's Autumn Recipes 2019.' Thank you!
12

● How to store gyoza ●
If you need to wait before cooking, refrigerate the wrapped gyoza.
13

● How to freeze gyoza ●
Recipe ID:20320189
If you need to store them for several hours or days, freezing is recommended!
14

☆ Foolproof Shrimp Gyoza Recipe ☆ Recipe ID:20051434
Try this variation for a change! Hope you enjoy it too.