Japanese Homemade Gyoza
Ingredients
The filling
-
250
g
Pork mince
-
200
g
Cabbage
-
20
g
Chinese Chives
-
20
g
Spring onion
-
10
g
Grated ginger
-
1
clove
Garlic
-
1
tbsp
Sake
-
1
tbsp
Sesame seed oil
-
1
tsp
Soy sauce
-
1
tsp
Salt
-
ΒΌ
cup
Vegetable oil for frying
The wrappers
Instructions
- Chop the cabbage, Chinese chives, and spring onion finely and set aside.
- Grate the ginger and mince the garlic.
- Mix the pork mince, chopped vegetables, ginger, garlic, soy sauce, sake, sesame oil, salt, and pepper in a bowl until well combined and sticky.
- Spoon about a tablespoon of the mixture into the center of a Gyoza wrapper and fold it, pinching the sides to seal.
- Heat a frying pan over medium heat and place the Gyoza in the pan, browning the bottom.
- Once browned, pour hot water into the pan to steam fry the Gyoza, cover with a lid, and cook for about 3 minutes.
- Remove the lid and let the water evaporate, then add sesame oil around the Gyoza to crisp the bottom.
- Serve the Gyoza with the bottom side up for presentation.
Nutrition Facts (estimated)
Servings
4
Calories
241
Total fat
6g
Total carbohydrates
27g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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