Ingredients with Measurements:
- 10 sheets of abura-age (fried tofu pouches)
- 200g ground pork
- 1/2 cup chopped cabbage
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Small bowl
- Spoon
- Chopsticks
Step-by-step instructions:
1. Rinse the abura-age sheets under running water to remove excess oil. Cut each sheet in half and pat dry with paper towels.
2. In a mixing bowl, combine ground pork, chopped cabbage, minced garlic, grated ginger, soy sauce, sake, sesame oil, sugar, black pepper, and salt. Mix well with chopsticks or a spoon.
3. In a small bowl, mix cornstarch and water to make a slurry.
4. Lay a piece of abura-age flat on a cutting board. Spoon about 1 tablespoon of the pork mixture onto the center of the abura-age.
5. Dip your finger in the cornstarch slurry and run it along the edges of the abura-age. Fold the abura-age over the filling to form a half-moon shape. Press the edges together to seal.
6. Repeat with the remaining abura-age and pork mixture.
7. Heat vegetable oil in a non-stick frying pan over medium heat. Place the gyoza in the pan, flat side down. Fry until the bottom is golden brown, about 2-3 minutes.
8. Pour 1/4 cup of water into the pan and immediately cover with a lid. Steam the gyoza until the water has evaporated and the filling is cooked through, about 5-7 minutes.
9. Remove the lid and continue frying until the bottom is crispy again, about 1-2 minutes.
10. Serve hot with soy sauce and vinegar dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 20 pieces
Nutritional information:
Calories: 80
Fat: 5g
Carbohydrates: 3g
Protein: 6g
Sodium: 200mg
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Shredded carrots or mushrooms can be used instead of cabbage.
- Mirin can be used instead of sake.
- Canola oil can be used instead of sesame oil.
Variations:
- Add chopped scallions or cilantro to the filling for extra flavor.
- Make vegetarian gyoza by using a filling of chopped vegetables and tofu.
- Pan-fry the gyoza without steaming for a crispy texture.
Tips and tricks:
- Use a non-stick pan to prevent the gyoza from sticking.
- Make sure to seal the edges of the gyoza tightly to prevent the filling from leaking out.
- Dip your finger in the cornstarch slurry to prevent the filling from sticking to your fingers.
- Serve the gyoza immediately after cooking for the best texture.
Storage instructions:
Leftover gyoza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, pan-fry the gyoza in a non-stick pan over medium heat until heated through, about 2-3 minutes.
Presentation ideas:
Arrange the gyoza on a plate and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or chili oil.
Pairings:
Serve with steamed rice and miso soup for a complete meal.
Suggested side dishes:
Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
- If the gyoza sticks to the pan, add a little more oil and gently loosen with a spatula.
- If the gyoza filling is too wet, add more cornstarch to thicken it.
- If the gyoza filling is too dry, add a little more water to moisten it.
Food safety advice:
- Make sure to cook the gyoza until the filling is cooked through to prevent foodborne illness.
- Store leftover gyoza in the refrigerator and consume within 3 days.
Food history:
Gyoza originated in China as jiaozi and were brought to Japan by Chinese immigrants. Abura-age gyoza is a variation that uses fried tofu pouches instead of dumpling wrappers.
Flavor profiles:
Savory, umami, slightly sweet, and garlicky.
Serving suggestions:
Serve as an appetizer or main dish with soy sauce and vinegar dipping sauce.
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Region: Japanese