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Japanese Gyoza
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 2 cloves garlic, minced
- 1 tablespoon 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 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 non-stick skillet over medium heat. Arrange the gyoza in the skillet in a single layer. Cook for 2 minutes, or until the bottoms are golden brown.
- Carefully pour 1/2 cup of water into the skillet and immediately cover with a lid. Steam the gyoza for 3-4 minutes, or until the water has evaporated and the filling is cooked through.
- Remove the lid and drizzle the remaining 1 tablespoon of vegetable oil around the edges of the skillet. Cook for an additional 2-3 minutes, or until the bottoms are crispy and golden brown.
- Transfer the gyoza to a serving plate and serve with dipping sauce. Enjoy!
Japanese Gyoza, also known as potstickers, are a beloved dish in Japan with a rich history. Originating from Chinese dumplings, gyoza was introduced to Japan in the late 19th century. Filled with a savory mixture of ground meat, cabbage, garlic, and ginger, these dumplings are typically pan-fried and steamed, creating a crispy bottom and tender top. In the 1940s, a Japanese chef named Shigeo Saito popularized gyoza in Japan, and it quickly became a staple in Japanese cuisine. Today, the best gyoza can be found in the Gyoza Stadium in Tokyo, where various restaurants compete to serve the most delicious and authentic gyoza. The key to perfect gyoza lies in the thinness of the wrapper and the balance of flavors in the filling. Some chefs also swear by the "fry-steam-fry" method for achieving the ideal texture. Whether enjoyed as an appetizer or a main dish, gyoza continues to captivate food enthusiasts worldwide with its irresistible taste and cultural significance.
45 min
24
120 calories
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