Japanese
Gyoza
This page uses a neutral recipe image when an owned photo is not in use.
Japanese
JapanGyoza
Japanese pan-fried dumplings with a thin wrapper and a filling of pork, cabbage, spring onion, shiitake, garlic, and ginger, first fried and then steamed.
Ingredients
Pull out and measure what you need before you start cooking.
- 300 g green cabbage or white cabbage, finely chopped
- 1 tsp salt for the cabbage
- 2 spring onions
- 2 shiitake mushrooms
- 2 garlic cloves
- 1 tsp grated ginger
- 225 g ground pork
- 2 tsp sake, optional
- 2 tsp toasted sesame oil
- 2 tsp soy sauce
- Black pepper
- 24 gyoza wrappers
- Neutral oil for frying
- Water for steaming
- Rice vinegar and soy sauce for dipping
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Mix the cabbage with the salt and leave it to soften for a while. Then squeeze out as much liquid as possible.
- 2
Finely chop the spring onions, shiitake, and garlic. Mix them with the ginger, pork, sake, sesame oil, soy sauce, and black pepper in a bowl. Work in the squeezed cabbage until the filling is sticky and even.
- 3
Place a gyoza wrapper in your hand, add just under 1 tbsp of filling, moisten the edge with water, and fold into a half-moon with pleats along the edge. Repeat until the filling is used up.
- 4
Heat a little neutral oil in a nonstick frying pan. Place the gyoza flat-side down and fry until the bottoms are golden, about 3 minutes.
- 5
Add a few tablespoons of water and cover immediately with a lid. Steam for about 3 minutes until the filling is cooked through.
- 6
Remove the lid, let the water evaporate, and drizzle in a little sesame oil so the bottoms turn crisp again. Serve straight away with soy sauce and rice vinegar for dipping.
Serving profile
At a glance
15 ingredients and 6 steps from prep to serving.
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Source
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Recipe source: Ingredienser, proportioner och metod granskade mot Just One Cookbooks gyoza. Original link
Recipe image: Just One Cookbook. Dish structure and pan-fry-then-steam method reviewed against Just One Cookbook gyoza.
Image type: standard image.
Image source: View original
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