Gyoza. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step.

Gyoza Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. Heat oil in a heavy skillet over medium-high heat. Gyoza are very versatile you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. You can have Gyoza using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Gyoza

Prepare 1 cup of ground beef (340g).
Prepare 5 oz of cabbage finely chopped (5/8 cup).
It's 2 of green onion (minced).
Prepare 2 of shiitake mushroom (finely chopped).
You need 1 clove of garlic (minced).
Prepare 1 tbsp of grated ginger.
You need 1 tsp of sake.
It's 1 tsp of toasted sesame oil.
Prepare 1 tsp of soy sauce.
Prepare 1/4 tsp of salt.
You need Pinch of ground black pepper.
It's of Pot sticker wraps.
It's of For cooking gyoza.
Prepare 1 tsp of toasted sesame oil.
You need 1 tbsp of vegetable oil.
Prepare 1/2 cup of water.

These dumplings also freeze well in zip-lock bags. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.

Gyoza step by step

In a large mixing bowl. Combine all ingredients and mix well. Or use a food processor if you have one..
Make sure cabbage is blanched for 3 secs in boiling water or microwave for 15 secs for easier mixing..
Put 1 teaspoonful of meatball in the middle of the pot sticker wrapper..
Line inner half of the wrapper with water. And fold in half against the dry side..
Press pot stickers together using side of thumb and index finger. (I'm lazy so yeah lol).
By following steps above gyoza should stand on it's own..
In nonstick cooking pan, pour sesame oil and vegetable oil and fry the bottom of the gyoza until brown..
Add water and cover to steam cook gyoza. Serve hot and enjoy..
You can also add as an ingredient to chicken soup. Which I'll be uploading in a few minutes. 😊.

Click here to watch on YouTube. Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork. Cabbage -Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the. Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers.