Authentic Fragrant Gyoza with Star Anise

Name: Authentic Fragrant Gyoza with Star Anise
Yield: 3 servings
Cuisine: American
Ingredients: 360 grams Minced pork; 1/2 Cabbage; 1 bunch Chinese chives; 36 Gyoza skins; 2 tbsp Shaoxing wine (or sake); 1 tbsp Soy sauce; 1 tbsp Miso; 1 tbsp Sugar; 1 tsp Oyster sauce; 1 tbsp Chinese 5-spice powder; 1 Grated garlic; 1 tbsp Sesame oil

cookpad.japan @cookpad_jp

I thought it was difficult to make tasty gyoza at home!
I wanted to recreate Chinatown quality gyoza.

Use Chinese 5-spice powder instead of a star anise as it is easier to flavour the filling.
Chop the cabbage without cooking beforehand! You don't need to squeeze out the excess water.
Use a normal cabbage as spring cabbage contains more water. Recipe by Hamusan

I thought it was difficult to make tasty gyoza at home!
I wanted to recreate Chinatown quality gyoza.

cookpad.japan @cookpad_jp

I thought it was difficult to make tasty gyoza at home!
I wanted to recreate Chinatown quality gyoza.

Saved

Ingredients

3 servings

360 gramsMinced pork
1/2Cabbage
1 bunchChinese chives
36Gyoza skins
Flavouring ingredients:
2 tbspShaoxing wine (or sake)
1 tbspSoy sauce
1 tbspMiso
1 tbspSugar
1 tspOyster sauce
1 tbspChinese 5-spice powder
1Grated garlic
1 tbspSesame oil

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Steps

1

Finely chop the cabbage and Chinese chives. You can use a food processor to chop the cabbage.
2

Combine the cabbage, Chinese chives, and all the flavouring ingredients in a bowl and mix well. Use your hand first and switch to a spoon after the ingredients are almost combined.
3

Wrap the filling in the gyoza skins and fry them.
4

[Method 1 for frying gyoza in a non-stick frying pan:] Heat oil and arrange the gyoza in the pan. Once the bottoms of the gyoza have lightly browned, increase the heat to medium. Fill the pan with water to immerse the gyoza half way to the top, and cover with a lid.
5

[Method 2 for frying gyoza in a non-stick frying pan:] Once the water evaporates and the meat sizzles inside the gyoza skins, drizzle in some oil and turn the heat to high. Continue to fry.
6

[Method 1 for frying gyoza in a cast iron pan:] Heat the frying pan until very hot and pour in some oil. Arrange the gyoza in the pan and fry until the bottoms are lightly brown.
7

[Method 2 for frying gyoza in a cast iron pan:] Fill the pan with water to immerse the gyoza half way to the top, and turn the heat down to medium. Cover with a lid.
8

[Method 3 for frying gyoza in a cast iron pan:] Once the water has almost evaporated and the meat sizzles in the gyoza skins, pour in some oil and increase the heat to high. Continue to fry.
9

[Method 4 for frying gyoza in a cast iron pan:] Once the water has completely gone and the bottom of the gyoza is golden brown, they are ready. They shouldn't stick to the bottom of the pan, so you can remove them easily.