For Shiso Lovers: Our Family's Shiso Gyoza

Name: For Shiso Lovers: Our Family's Shiso Gyoza
Yield: Makes about 40 gyoza
Ingredients: 40 gyoza wrappers; 1.1 lbs ground pork (about 500 grams); 5-6 leaves napa cabbage (adjust based on leaf size); Green onion, to taste; 50 shiso leaves; 1-1 1/2 tablespoons oyster sauce; About 1 teaspoon soy sauce; 1-1 1/2 tablespoons sesame oil

ねこむすめ★ @cook_40143926

Calling all shiso lovers! This is our family's classic gyoza recipe, packed with an almost unbelievable amount of shiso. Every time I make it, I wonder, 'Is this really right?!' (haha). The aroma of shiso fills your mouth from the first bite, making it refreshing and easy to eat a lot. Even our 3-year-old always gobbles them up.

ねこむすめ★ @cook_40143926

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Ingredients

Makes about 40 gyoza

40gyoza wrappers
1.1 lbsground pork (about 500 grams)
5-6 leavesnapa cabbage (adjust based on leaf size)
Green onion, to taste
50shiso leaves
1-1 1/2 tablespoonsoyster sauce
About 1 teaspoon soy sauce
1-1 1/2 tablespoonssesame oil

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Steps

1

Finely chop the napa cabbage, sprinkle with salt (not listed in ingredients), and let it drain. Thinly slice the shiso leaves. Chop the green onion into small pieces.
2

In a large bowl, combine the drained cabbage, shiso, and green onion.
3

Add the ground pork to the bowl and knead well until everything is mixed together.
4

Add all the ⭐︎ seasonings and knead further until the meat becomes sticky.
5

Once sticky, wrap the mixture in the gyoza wrappers.
6

Arrange the gyoza in a circle in a frying pan and add enough water to cover them halfway. Do not turn on the heat yet!
7

Cover with a lid and then turn on the heat to medium to slightly high.
8

When the gyoza wrappers start to wrinkle, it's a sign they're cooked. Remove the lid and let the remaining water evaporate.
9

Once the water has evaporated, drizzle sesame oil (not listed in ingredients) around the edge of the pan and cook on high heat to brown the bottoms of the wrappers.
10

Place a plate over the frying pan and flip it over to serve. They look deliciously cooked, with plenty of shiso inside!