Gyoza are a tasty and popular Japanese appetizer. They are also called Japanese pan-fried dumplings. The inside of these dumplings is made with ground pork, napa cabbage, and fragrant spices. They are then pan-fried until they are perfectly crispy. As a snack or party appetizer, they're great.
Ingredients: 1 pound ground pork. 2 cups napa cabbage, finely chopped. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 green onions, finely chopped. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon sake. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 1 package gyoza wrappers about 50 wrappers. 2 tablespoons vegetable oil, for frying. 1/2 cup water, for steaming.
Instructions: In a large mixing bowl, combine ground pork, napa cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, sake, sugar, and black pepper. Mix the filling until well combined. Place a gyoza wrapper on a clean surface and add a heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Press the edges to seal the dumpling, pleating the top edge to create a decorative border if desired. Repeat with remaining wrappers and filling. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes. Carefully add 1/2 cup of water to the skillet and immediately cover with a lid. Steam the gyoza for 3-4 minutes or until the wrappers are translucent and the filling is cooked through. Remove the lid and continue cooking for an additional 2-3 minutes or until the water has evaporated, and the bottoms are crispy and golden brown. Transfer the gyoza to a serving plate, crispy side up. Serve hot with a dipping sauce made from soy sauce and rice vinegar.
Prep Time: 30 minutes
Cook Time: 15 minutes
Engineer Hamid
