Our Homemade Gyoza

Name: Our Homemade Gyoza
Yield: Serves 4–5 (makes 90 gyoza)
Ingredients: 1.1 lbs ground pork (500g); 1/2 small head cabbage; 2 bunches garlic chives (nira); 2 tablespoons miso; 1 1/4 -inch piece ginger (from a tube); 1 1/4 -inch piece garlic (from a tube); 2 tablespoons light brown sugar; Salt and pepper, to taste; 1 tablespoon agar powder (10g); 90 gyoza wrappers; 2 tablespoons toasted sesame oil (for filling); Vegetable oil or sesame oil, as needed (for frying)

マンマ・タニー @cook_40153313

Packed with plenty of vegetables and agar, so you can enjoy them without feeling guilty! They pair perfectly with chili oil (Recipe ID: 18337596).

About this recipe:
This is an arrangement that combines the best parts of all the delicious gyoza I've tried so far.

Packed with plenty of vegetables and agar, so you can enjoy them without feeling guilty! They pair perfectly with chili oil (Recipe ID: 18337596).

About this recipe:
This is an arrangement that combines the best parts of all the delicious gyoza I've tried so far.

マンマ・タニー @cook_40153313

Packed with plenty of vegetables and agar, so you can enjoy them without feeling guilty! They pair perfectly with chili oil (Recipe ID: 18337596).

About this recipe:
This is an arrangement that combines the best parts of all the delicious gyoza I've tried so far.

Packed with plenty of vegetables and agar, so you can enjoy them without feeling guilty! They pair perfectly with chili oil (Recipe ID: 18337596).

About this recipe:
This is an arrangement that combines the best parts of all the delicious gyoza I've tried so far.

Saved

Ingredients

Serves 4–5 (makes 90 gyoza)

1.1 lbsground pork (500g)
1/2small head cabbage
2 bunchesgarlic chives (nira)
2 tablespoonsmiso
1 1/4-inch piece ginger (from a tube)
1 1/4-inch piece garlic (from a tube)
2 tablespoonslight brown sugar
Salt and pepper, to taste
1 tablespoonagar powder (10g)
90gyoza wrappers
2 tablespoonstoasted sesame oil (for filling)
Vegetable oil or sesame oil, as needed (for frying)

Saved

Steps

1

Finely chop the cabbage and garlic chives. Place them in a large bowl, then add all the other ingredients except the wrappers. Mix well.
2

Knead the gyoza filling thoroughly, then transfer it to a tray (use 2–3 trays if needed). Use a dough scraper or similar tool to divide the filling into 90 equal portions.
3

Wrap each portion of filling in a gyoza wrapper. Cook in a frying pan or on an electric griddle (set to the temperature indicated for your griddle) with a little oil.
4

Once the bottoms are golden brown, gently pour 1/3–1/2 cup water (70–100ml) around the edges, cover with a lid, and steam. (Be careful of oil splatter!)
5

When the sizzling sound mostly stops, remove the lid. If the water has almost evaporated, drizzle a little more oil over the top. When the bottoms are crisp, transfer to a plate and serve.
6

For the next batch, you can cook without adding more oil—the leftover oil in the pan is enough.