Gyoza

/ Daiki Ichiyama

• 07 April 2024
• recipe,
• dumpling,
• japanese,
• pork,
• prep

Ingredients

• 1kg pork mince
• Spring onion
• Garlic
• Ginger
• 1 nappa
• Shiitake
• Sesame oil
• Neutral oil
• Sake
• Soy sauce
• Salt
• White pepper
• 120 gyoza wrapper
• La-yu
• Black vinegar

Instructions

1. Finely slice nappa into small pieces
2. Place nappa into bowl and mix salt into it to draw out the water
3. Finely chop the spring onion, garlic and shiitake
4. Grate the ginger
5. Squeeze out the water from the nappa
6. Add pork mince, nappa, spring onion, garlic, shiitake, and ginger to bowl
7. Season with sesame oil, soy sauce, sake, and white pepper
8. Mix generously
9. Scoop mixture into gyoza wrapper
10. Dip finger in water and draw a semi circle around the gyoza wrapper
11. Fold gyoza wrapper in half and pleat the dry side creating 6 folds minimum.
12. Heat up pan and add neutral oil
13. Place gyoza into the pan, add water, and close with a lid to steam.
14. After 3 ~ 4 minutes remove lid and cook until you create a crispy bottom.
15. Add soy sauce, black vinegar, la-yu, and sesame oil to create dip