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Gyoza
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 round gyoza wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
- In a large bowl, combine 1 pound of ground pork, 2 cups of shredded cabbage, 2 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 2 finely chopped green onions, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Place a gyoza wrapper on a clean, dry surface. Spoon 1 tablespoon of the pork mixture into the center of the wrapper. Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper in half and pleat the edges to seal the gyoza. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
- Carefully pour in 1/2 cup of water and immediately cover the skillet with a lid. Steam the gyoza for about 5 minutes, or until the filling is cooked through and the wrappers are translucent.
- Remove the lid and continue to cook until all the water has evaporated and the bottoms of the gyoza are crispy, about 2-3 minutes.
- Transfer the gyoza to a serving plate and serve with soy sauce or your favorite dipping sauce. Enjoy!
Gyoza, a popular Japanese dish, has a rich history dating back to the 17th century. Originating in China as "jiaozi," these delectable dumplings made their way to Japan and evolved into the savory, pan-fried or steamed treats we know today. Filled with a delicious mixture of ground meat, cabbage, garlic, and ginger, gyoza is traditionally served with a dipping sauce. In Japan, notable chefs and restaurants in the Kansai region, particularly Osaka, are renowned for their mastery of gyoza-making. The key to perfect gyoza lies in the delicate balance of the filling and the thinness of the wrapper. For an alternative method, some prefer to boil the gyoza before pan-frying for a unique texture. Today, the best gyoza can be found in specialty restaurants in Japan, but it has also gained popularity worldwide.
55 min
24
120 calories
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