Vegetable-Packed Gyoza

Name: Vegetable-Packed Gyoza
Yield: Makes about 40 large gyoza
Ingredients: 1/2 head cabbage; 1 bunch garlic chives (nira); 1 tablespoon salt; 9 ounces ground pork (250 grams); 2 -inch (5 cm) piece ginger paste; 2 -inch (5 cm) piece garlic paste (optional); 1/2-1 tablespoon soy sauce; About 6 shakes ground black pepper; About 40 large gyoza wrappers; 1/2 tablespoon potato starch (for each batch, you'll cook in two batches); 1-2 tablespoons cooking oil (for each batch); 1 cup water (250 ml, for each batch)

Hinanoママ♡ @cook_40427467

This is a basic gyoza recipe loaded with vegetables. They taste great dipped in vinegar and pepper.

Recipe background:
My whole family loves gyoza. I make these when cabbage and garlic chives are on sale. Gyoza and rice alone make a wonderful meal!

This is a basic gyoza recipe loaded with vegetables. They taste great dipped in vinegar and pepper.

Recipe background:
My whole family loves gyoza. I make these when cabbage and garlic chives are on sale. Gyoza and rice alone make a wonderful meal!

Hinanoママ♡ @cook_40427467

This is a basic gyoza recipe loaded with vegetables. They taste great dipped in vinegar and pepper.

Recipe background:
My whole family loves gyoza. I make these when cabbage and garlic chives are on sale. Gyoza and rice alone make a wonderful meal!

This is a basic gyoza recipe loaded with vegetables. They taste great dipped in vinegar and pepper.

Recipe background:
My whole family loves gyoza. I make these when cabbage and garlic chives are on sale. Gyoza and rice alone make a wonderful meal!

Saved

Ingredients

Makes about 40 large gyoza

1/2 headcabbage
1 bunchgarlic chives (nira)
1 tablespoonsalt
9 ouncesground pork (250 grams)
2-inch (5 cm) piece ginger paste
2-inch (5 cm) piece garlic paste (optional)
1/2-1 tablespoonsoy sauce
About 6 shakes ground black pepper
About 40 large gyoza wrappers
1/2 tablespoonpotato starch (for each batch, you'll cook in two batches)
1-2 tablespoonscooking oil (for each batch)
1 cupwater (250 ml, for each batch)

Saved

Steps

1

Finely chop the cabbage and garlic chives. Place them in a bowl, sprinkle with salt, and mix well by hand.
2

After about 10 minutes, squeeze the mixture with your hands to remove excess water. Discard the liquid. Repeat this process twice if needed. Be careful not to lose any filling.
3

Add the ground pork, ginger, soy sauce, and pepper to the bowl. If you like, add the garlic paste as well. Mix everything together thoroughly.
4

Prepare the gyoza wrappers and a small bowl of water. Place a spoonful of filling in the center of each wrapper, shaping it into an oval.
5

Wet your finger with water and moisten the edge of the top half of the wrapper. Fold and pleat the wrapper to seal the gyoza. (If you're right-handed, your pleats will go the opposite direction from the photo.)
6

Heat oil in a frying pan and arrange the gyoza in the pan. (If they don't all fit, place the extras on a plate and cover with plastic wrap.) Sprinkle potato starch over the gyoza.
7

Cook over medium-high heat until you hear a sizzling sound. Pour water over the gyoza, reduce to medium heat, cover, and steam-fry.
8

When you hear a crackling sound, remove the lid. Check that the water has evaporated and the bottoms are golden brown.
9

If they're nicely browned, place a plate over the pan, hold the plate firmly, and flip the pan to invert the gyoza onto the plate.
10

They're ready to serve! When you finish the first batch, cook the next batch.
11

This recipe makes a generous amount of filling, so use plenty in each gyoza for the best results.
12

This recipe became the #1 most searched vegetable gyoza! Thank you to everyone who has made it!