Gyoza!!!

Let's be honest...I am a glutton for gyoza. There's just something amazing about pork, vegetables, and that salty dipping sauce that I can't get enough of. My friend, Tammy, was dead set on making gyoza and we finally got together to make them this afternoon! Its definitely a good idea to have some help on this recipe, as it can be quite time consuming to assemble and cook 60 gyoza, but so worth the effort!

I got my gyoza recipe from Amy Kaneko's book, Let's Cook Japanese Food! which I bought on sale from Powells over the summer. I chose this recipe over others mostly because the ingredients were easy to come by.



Gyoza

1/2 lb napa cabbage, finely chopped and well drained
3/4 lb ground pork
2 green onions, minced
3-5 shiitake mushrooms, minced
1 tsp ginger, minced
1 tsp garlic, minced
1 tsp sesame oil
1 tbsp sake
1 tsp soy sauce

1 package round gyoza wrappers (about 60 skins total)
1 tbsp canola oil
2 tbsp water for each batch

Soy sauce
Rice vinegar
Chili oil

1. Gently mix the cabbage, pork, onion, mushrooms, ginger, garlic, sesame oil, sake, and soy sauce (the first set of ingredients above).
2. To assemble the gyoza, take one gyoza and fill with about 1 tsp of the pork filling. Wipe a bit of water onto the edge of the skin and press skin over to form a seal. To make them prettier (and perhaps more authentic), pleat this closed edge. Set aside on a waxed paper baking sheet. It is important to not let them touch, as they will end up sticking to each other. Keep assembling until you run out of filling or skins.
3. Heat a large skillet over medium to medium high heat, depending on your stove. Add the canola and sesame oils and coat the pan. When the oil is hot, add the gyoza cooking about 10-12 at a time. Do not atttempt to move them! Cook for 3 minutes or until turning brown on the bottoms. Carefully add 2 tbsp water to the pan and promptly cover. Let cook for an additional 5 minutes, adding a small amount of water if necessary to prevent burning. Remove the lid and cook until remaining liquid evaporates (I turned my gyoza over after removing the lid to avoid any burning).
4. To make the dipping sauce, mix your desired amounts of soy sauce, rice vinegar, and chili oil.

Since this recipe makes so many, I recommend freezing them flat on a baking sheet. To cook later, thaw them and cook as normal.

Pin It