Recipe
Never made it.
Servings: 52
Ingredients
Filling
- ¾ lb ground pork (¾ lb = 340 g)
- 2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz). Consider blanching them.
- 2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
- 2 shiitake mushrooms
- 1 clove garlic (minced)
- 1 inch ginger (1" = 2.5 cm) (fresh, grated)
Seasonings:
Sauce
Steps
Make Fillings
- (Optional) As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process all together.
- Remove the core of the cabbage leaves and cut into very small pieces.
- Cut green onions and shiitake mushrooms into small pieces.
- Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl.
- Add minced garlic and grated ginger to the bowl.
- Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and freshly ground black pepper).
- Mix well and knead the mixture with hand until it becomes sticky.
- Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.
Fold the Gyoza, Method 1
- Prepare a small bowl of water. Open 1 package gyoza wrappers; make sure to cover them under a damp towel or plastic wrap so they don‘t dry out. To add the filling, place one wrapper in the palm of your non-dominant hand. Use a teaspoon to put a small amount of filling in the center of the wrapper. Dip one finger in the water and draw a circle around the outer ¼ inch (6 mm) of the wrapper with your wet finger until it’s wet all around.
- Fold the wrapper in half over the filling and pinch it in the center with your fingers but don’t seal yet.
- Hold the wrapper in your left hand. Starting near the top center, fold a pleat on the top half of the wrapper using the thumb and index finger of your right hand; the pleat should lean toward the center. Use your left thumb and index finger to press the folded pleat tightly against the back half of the wrapper. Repeat folding along the right side about once every ¼ inch (6 mm), making a total of 3–4 pleats.
- Continue with the left side of the gyoza, making 3–4 pleats with your left hand, starting in the center and moving toward the left side.
- Press the pleats one last time and shape the gyoza to create a flat side on the bottom. Repeat folding the remaining wrappers.
Fold the Gyoza, Method 2
- Fold the wrapper in half over the filling.
- Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper.
- As you fold each pleat, press it down tightly against the back part of the wrapper with your right thumb. Move toward the left side to make the next pleat.
- Continue all the way toward the left until there is no more top wrapper to pleat.
- Press the pleats and shape the gyoza to create a flat side on the bottom. Repeat folding the remaining wrappers.
Freeze Uncooked Gyoza
If you want to store some uncooked gyoza for later (optional), now is the time to freeze them. Before the filling starts to release moisture and make the wrappers soggy, lay out the gyoza on a sheet pan or plate in a single layer so they‘re not touching. Then, cover with plastic wrap and “flash freeze” them in the freezer until solid (or at least frozen on the outside). Once the gyoza are solid, pack them in an airtight bag to freeze. Because you flash froze them, the gyoza won’t stick to each other in the bag. Store the gyoza in the freezer for up to a month. When you’re ready to cook the gyoza, do not defrost them. Place the frozen gyoza in your frying pan and steam them for an extra 1–2 minutes (see cooking instructions below).
Cook Gyoza
- To cook the fresh gyoza that you just folded, heat a large nonstick frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil. Then, place the gyoza in a single layer, flat side down and without touching each other, in a circular pattern (or place them in two rows). You will need to cook the gyoza in batches; my large frying pan can fit about 13 pieces per batch.
- Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
- Then, add ¼ cup water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Tip: If you‘re cooking frozen gyoza, steam them for an extra 1–2 minutes.
- Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.
- Cook uncovered until the gyoza is browned and crisp on the bottom. Remove to a plate. Repeat this process to cook the other batches. Note: If you froze some of your gyoza for later, you will not need all the frying oil, water, and sesame oil called for in the ingredients list.
Serve or Store
- Transfer to a serving plate and serve with individual bowls of dipping sauce on the side. For each individual serving of sauce, combine 1 Tbsp rice vinegar (unseasoned), 1 Tbsp soy sauce, and the optional ⅛ tsp la-yu (Japanese chili oil) in a small dipping bowl and mix together.
- To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in the refrigerator for 3 days or the freezer for a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.
(https://www.justonecookbook.com/gyoza/)