Crispy Gyoza
Ingredients
The filling
-
9
oz
pork mince
-
⅔
cup
finely chopped cabbage
-
½
cup
finely chopped scallions
-
1
tbsp
soy sauce
-
1
tbsp
sake
-
1
tbsp
sesame oil
-
½
tbsp
grated ginger
-
1
tsp
salt
-
a pinch
pepper
The wrappers and lattice
-
24
sheets
gyoza wrappers
-
½
cup
water
-
4
tsp
Katakuriko (Potato Starch)
-
2
tsp
plain flour
Instructions
- Sprinkle salt over the chopped cabbage and let it sit for 5 minutes to draw out moisture, then squeeze out excess liquid.
- In a large bowl, mix the pork mince, cabbage, scallions, soy sauce, sake, sesame oil, ginger, salt, and pepper.
- Place about a tablespoon of the filling mixture into the center of each gyoza wrapper and fold to seal.
- Heat oil in a frying pan over medium heat and arrange the gyoza in a circle, browning the bottoms.
- Mix potato starch, flour, and water, and pour this mixture into the pan once the gyoza are browned.
- Cover the pan with a lid and steam the gyoza for about 5 minutes over low heat.
- Remove the lid and allow the water to evaporate, forming a crispy lattice on the bottom of the gyoza.
- Serve the gyoza with the crispy side up.
Nutrition Facts (estimated)
Servings
4
Calories
29
Total fat
2g
Total carbohydrates
3g
Total protein
1g
Sodium
116mg
Cholesterol
6mg
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