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99% would make again

Rie’s Gyoza

by Rie McClennyfeatured in Dumplings Around Asia

Ingredients

for 80 gyozas

Filling

  • 1 lb ground pork (455 g)
  • 2 cups cabbage (200 g), finely chopped
  • 1 cup nira chives (40 g), finely chopped
  • ½ cup shiitake mushroom (40 g), finely chopped
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sake
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 80 gyoza wrappers
  • 1 tablespoon sesame oil
  • 1 cup water (240 mL)
  • 1 tablespoon flour
  • dipping sauce, optional
  • ¼ cup soy sauce (60 mL)
  • ¼ cup rice vinegar (60 g)
  • 1 tablespoon sesame oil
  • 1 teaspoon mirin

Nutrition Info

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    Calories 315
    Fat 2g
    Carbs 62g
    Fiber 2g
    Sugar 0g
    Protein 10g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
  2. Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
  3. In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
  4. Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
  5. Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
  6. Serve with dipping sauce.
  7. Enjoy!