Ingredients with Measurements:
- 1 pound ground pork
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green onion
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 40 gyoza wrappers
- 1/4 cup water
Special Equipment Needed:
- Large mixing bowl
- Small bowl
- Spoon
- Frying pan with lid
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground pork, cabbage, onion, green onion, soy sauce, sake, sesame oil, grated ginger, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a gyoza wrapper and place a tablespoon of the pork mixture in the center. Wet the edges of the wrapper with water and fold in half, pressing the edges together to seal. Repeat until all the pork mixture is used up.
3. Heat a frying pan over medium-high heat and add a tablespoon of oil. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. Add 1/4 cup of water to the pan and immediately cover with a lid. Cook for 5-6 minutes until the water has evaporated and the gyoza are cooked through.
5. Serve hot with soy sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes 40 gyoza, serves 4-6 people
Nutritional information:
Calories per serving: 230
Fat: 12g
Carbohydrates: 18g
Protein: 12g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Shredded carrots or mushrooms can be substituted for cabbage.
- Rice wine vinegar can be used instead of sake.
Variations:
- Add minced garlic or chili flakes for extra flavor.
- Pan-fry the gyoza until crispy instead of steaming them.
- Make a dipping sauce with soy sauce, rice vinegar, and chili oil.
Tips and Tricks:
- Make sure to seal the edges of the gyoza tightly to prevent the filling from falling out.
- Use a non-stick pan to prevent the gyoza from sticking.
- Don't overcrowd the pan when cooking the gyoza to ensure even cooking.
Storage Instructions:
Leftover gyoza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the gyoza in a frying pan with a tablespoon of oil over medium heat. Cook for 2-3 minutes until heated through.
Presentation Ideas:
Arrange the gyoza on a platter and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Inubaran Gyoza pairs well with a side of steamed rice and stir-fried vegetables.
Suggested Side Dishes:
Steamed rice and stir-fried vegetables
Troubleshooting Advice:
If the gyoza are sticking to the pan, add more oil and reduce the heat.
Food Safety Advice:
Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Gyoza originated in China but became popular in Japan after World War II. Inubaran Gyoza is a regional variation from Inubara, Japan.
Flavor Profiles:
Inubaran Gyoza is savory and slightly sweet with a crispy exterior and juicy filling.
Serving Suggestions:
Serve Inubaran Gyoza as an appetizer or main dish.
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Region: Japanese