Gyoza (Japanese style)

Name: Gyoza (Japanese style)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250g Ground Pork; 200g Napa Cabbage, finely chopped; 1/2 tsp Salt, for salting the cabbage; 4 tbsp Garlic Chives, nira, finely chopped (or 2 tbsp finely chopped scallions); 1 clove of Garlic, small, grated; 1 tsp Ginger, fresh, grated; 1 tbsp Soy Sauce; 1 tbsp Sake; 2 tsp Sesame Oil; 1/2 tsp Sugar; 1/4 tsp Ground White Pepper; 24 wrappers of Round Gyoza Wrappers; 1 tbsp Neutral Oil, e.g., canola; 1 tsp Sesame Oil, for finishing; 120ml Water, for steam-frying; 2 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 1 tsp Rayu, Japanese chili oil; 1 pinch of Salt, to taste, after squeezing cabbage

These Japanese-style gyoza are crisp on the bottom and tender inside, filled with savory pork, fragrant garlic chives, ginger and cabbage. Pan-fried then steamed to perfection, they pair beautifully with a tangy soy-vinegar-chili dipping sauce for an irresistible appetizer or main.

These Japanese-style gyoza are crisp on the bottom and tender inside, filled with savory pork, fragrant garlic chives, ginger and ... Show more

Traditional Japanese Recipe

Health Grade

C+ · Balanced

Rating

4.7

Time

55 min

Price

1,16 €

Calories

243 kcal

low calorie

low carb

keto

low sugar

Method

Chop and salt

Finely chop the Napa Cabbage, put it in a bowl, and toss it with the measured Salt. Let it sit 10 minutes so it softens and gives off liquid.

Prep the aromatics

After the cabbage rests, squeeze it very well with your hands or a clean towel until no more liquid drips out. Finely chop the Garlic Chives, then grate the Garlic and Ginger so they disappear smoothly into the filling.

Mix the filling

In a large bowl, combine the Ground Pork, drained cabbage, garlic chives, garlic, ginger, Soy Sauce, Sake, Sesame Oil, Sugar, and Ground White Pepper. Mix with chopsticks or your hand until the pork turns sticky and the filling looks evenly blended; if you want a slightly stronger seasoning, add a pinch more salt before you stop mixing.

Assemble the gyoza

Lay out the Round Gyoza Wrappers on a clean surface and keep the rest covered with a damp towel. Spoon about 1 tablespoon filling into the center of each wrapper, then use a little of the measured Water to moisten the edge if needed. Fold into a half-moon, press out the air, and pleat one side as you seal. Do not overfill; a smaller mound seals much more neatly.

Cook the gyoza

Heat the Neutral Oil in a large skillet over medium heat. Set the gyoza in a single layer, flat side down, and cook 3 minutes until the bottoms are deeply golden. Pour in the remaining water carefully around the edge of the pan, cover immediately, and steam 5 minutes. Uncover and cook 2 minutes more until the water is gone and the bottoms are crisp again, then drizzle with a little sesame oil.