Delicious Homemade Gyoza (No Garlic Chives Needed)

Name: Delicious Homemade Gyoza (No Garlic Chives Needed)
Yield: Makes 25 gyoza
Ingredients: 25 gyoza wrappers; 5.3 oz ground pork (150g); 1/4 head cabbage; 1/2 stalk green onion; 1 clove fresh ginger; 1 clove garlic; 1 tablespoon soy sauce (15 ml); 1 tablespoon sake (15 ml); 1 tablespoon miso (15 ml); 1 tablespoon oyster sauce (15 ml); 1 tablespoon toasted sesame oil (15 ml); To taste, toasted sesame oil (for finishing)

はー83 @cook_40107946

This is our family’s gyoza recipe, taught to me by my mother. I think it’s even better than what you get at specialty gyoza restaurants! The secret ingredient is miso.
About this recipe:
This is our family’s traditional recipe, passed down from my mother. Personally, I think it’s tastier than any gyoza I’ve had at specialty shops! My mother’s original version included garlic chives, but it’s just as delicious without them, so lately I make it this way. I also love that you can make it with ingredients you usually have at home.

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Ingredients

Makes 25 gyoza

25gyoza wrappers
5.3 ozground pork (150g)
1/4 headcabbage
1/2 stalkgreen onion
1 clovefresh ginger
1 clovegarlic
1 tablespoonsoy sauce (15 ml)
1 tablespoonsake (15 ml)
1 tablespoonmiso (15 ml)
1 tablespoonoyster sauce (15 ml)
1 tablespoontoasted sesame oil (15 ml)
To taste, toasted sesame oil (for finishing)

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Steps

1

Finely chop the cabbage and green onion. For best results, use a food processor to get the cabbage extra fine.
2

Place the ground pork in a bowl and knead until it becomes sticky. Start by kneading just the pork for best texture.
3

Add the chopped vegetables from step 1, plus grated ginger and garlic, to the bowl. You can use ginger and garlic paste from a tube if you prefer.
4

Add the soy sauce, sake, miso, oyster sauce, and sesame oil. Mix everything together thoroughly.
5

Wrap the filling in the gyoza wrappers. This recipe makes a generous amount of filling—if you have any left over, use it for meatball soup or another dish.
6

Arrange the gyoza in a frying pan with a little oil. Add 1/2 cup water (100 ml, not included in ingredient list). Cover with a lid and cook over medium heat.
7

When the water boils, you’ll hear a sizzling sound. When the sound changes from a sizzle to a crackle and then stops, the gyoza are done.
8

Remove the lid and drizzle sesame oil around the edge of the pan. Use a spatula to loosen the gyoza from the bottom, transfer to a plate, and serve.