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97% would make again

Gyoza Dumplings

by Spencer Kombolfeatured in 4 Dinners From Tasty Japan

Ingredients

for 30 dumplings

Gyoza Dumplings

  • 5.3 oz minced pork (150 g)
  • 1 teaspoon sake
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 clove garlic, grated
  • 1 ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon potato starch
  • 7 oz cabbage (200 g), minced
  • 0.7 oz chinese chive (20 g), minced
  • 30 sheets gyoza skin

Slurry

  • ⅓ cup water (80 mL)
  • 2 teaspoons potato starch
  • sesame oil
  • soy sauce

Dipping Sauce

  • vinegar
  • 1 cup chili oil (240 g)
  • gyoza sauce

Nutrition Info

Shop ingredients with
    Calories 84
    Fat 8g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 1g

Estimated values based on one serving size.

Preparation

  1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
  2. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
  3. Scoop a spoonful of filling onto the middle of the gyoza skin.
  4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
  5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
  6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
  7. Take off the lid, put more sesame oil and cook over low heat.
  8. Cover a pan with a plate, turn over a pan.
  9. Enjoy!