Veggie-Packed Healthy Gyoza

Name: Veggie-Packed Healthy Gyoza
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Minced pork; 1/4 Cabbage or Chinese cabbage; 1 bunch Chinese chives; 1 clove Garlic (grated); 1 piece Ginger; 1/4 Green onion or scallion; 2 tsp ★Soy sauce; 1 tbsp ★Sake; 1 tbsp ★Sesame oil; 1 tsp ★Salt; 2 tsp Katakuriko; 2 packs Gyoza skins; 2 tsp Sesame oil

cookpad.japan @cookpad_jp

This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.

You can naturally just use 1 pack of gyoza skins and reduce the amounts of all the other ingredients by half. Still, I think it's more convenient to make more than you need and store some in the freezer for later.
These gyoza dumplings will taste best if you use ground meat that's richly marbled. Recipe by Yuuyuu0221.

This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.

cookpad.japan @cookpad_jp

This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.

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Ingredients

1 serving

150 gramsMinced pork
1/4Cabbage or Chinese cabbage
1 bunchChinese chives
1 cloveGarlic (grated)
1 pieceGinger
1/4Green onion or scallion
2 tsp★Soy sauce
1 tbsp★Sake
1 tbsp★Sesame oil
1 tsp★Salt
2 tspKatakuriko
2packs Gyoza skins
2 tspSesame oil

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Steps

1

Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt. Finely chop the green onion, Chinese chives and ginger as well.
2

Combine the minced meat, vegetables, ★ seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well.
3

Place 1 heaped teaspoon of mixture on top of each gyoza skin, and whilst adding in the traditional creases, seal the fold with a dab of water around the edge.
4

Add some oil to a cold frying pan and line the gyoza up inside.
5

When you have put all of the gyoza into the pan, heat them until browned. Then pour some water into the pan until the gyoza are half-submerged, cover the pan with a lid, and steam cook the gyoza for 5 minutes.
6

Take off the lid and heat the gyoza on high until the water has evapourated. Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy.
7

Place a plate over the top of the pan and flip the gyoza out onto it. Ideally, the gyoza should be served with ponzu and chili oil, but a mixture of soy sauce and vinegar is just as delicious.
8

For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting it up if you like. Just make sure to drain out any excess moisture well.