Super Easy Stick Gyoza Party (No Wrapping Needed)

Name: Super Easy Stick Gyoza Party (No Wrapping Needed)
Yield: Makes about 50 pieces
Ingredients: 5.3 –7 oz ground pork (150–200 grams); 1/2 head cabbage; 1 bunch garlic chives (nira); 1 oz glass noodles (about 30 grams); 1 teaspoon salt (for salting vegetables); 1 teaspoon salt (for seasoning pork); 1 1/4 -inch piece ginger paste (about 3 cm); 1 1/4 -inch piece garlic paste (about 3 cm); 1 tablespoon sake (or dry sherry); 1 tablespoon soy sauce; 1 teaspoon sugar

アロハ55 @cook_40054264

No wrapping needed, so even kids can help make these easily! Bulked up with glass noodles for a healthier and more budget-friendly option. Perfect for a fun time around the electric griddle!

Recipe background:
I wanted to make gyoza that kids could easily prepare themselves.

No wrapping needed, so even kids can help make these easily! Bulked up with glass noodles for a healthier and more budget-friendly option. Perfect for a fun time around the electric griddle!

Recipe background:
I wanted to make gyoza that kids could easily prepare themselves.

アロハ55 @cook_40054264

No wrapping needed, so even kids can help make these easily! Bulked up with glass noodles for a healthier and more budget-friendly option. Perfect for a fun time around the electric griddle!

Recipe background:
I wanted to make gyoza that kids could easily prepare themselves.

No wrapping needed, so even kids can help make these easily! Bulked up with glass noodles for a healthier and more budget-friendly option. Perfect for a fun time around the electric griddle!

Recipe background:
I wanted to make gyoza that kids could easily prepare themselves.

Saved

Ingredients

Makes about 50 pieces

5.3–7 oz ground pork (150–200 grams)
1/2 headcabbage
1 bunchgarlic chives (nira)
1 ozglass noodles (about 30 grams)
Seasonings:
1 teaspoonsalt (for salting vegetables)
1 teaspoonsalt (for seasoning pork)
1 1/4-inch piece ginger paste (about 3 cm)
1 1/4-inch piece garlic paste (about 3 cm)
1 tablespoonsake (or dry sherry)
1 tablespoonsoy sauce
1 teaspoonsugar

Saved

Steps

1

Let the gyoza wrappers sit at room temperature for a while to make them easier to handle. Soak the glass noodles in hot water, then drain and finely chop them.
2

Finely chop the cabbage and garlic chives. Sprinkle with salt and let sit for a while.
3

Squeeze out as much water as possible from the vegetables.
4

Keep the ground pork well chilled. Add salt and mix thoroughly until sticky.
5

Add the chopped glass noodles and mix again.
6

Combine the vegetables and pork, add all the seasonings marked with ★, and mix well. This is your filling.
7

Spread the filling in a tray and use a knife to score it into equal portions.
8

Scoop out a portion of filling with a knife and place it on a gyoza wrapper.
9

Fold one side of the wrapper over the filling. Lightly moisten the folded edge with water, then press the other side of the wrapper to seal.
10

One is done! Super easy. Repeat with the remaining filling and wrappers.
11

Preheat an electric griddle to 400°F (200°C). Once it starts to warm up, add oil and arrange the gyoza on the griddle.
12

When the bottoms are nicely browned...
13

Pour in hot water until it comes up a few millimeters, then cover with a lid. If you don't have a lid, use aluminum foil.
14

When the water has evaporated, remove the lid, drizzle a little more oil (not listed in ingredients) between the rows, and cook until crispy. Done!
15

For the traditional wrapped version, see recipe ID:20283779.
16

Featured in Cookpad News, April 2016—thank you!
17

Received 100 user reports in February 2017! Thank you so much!