Ingredients with Measurements:
- 1 lb ground pork
- 1 cup cooked and diced kakuni (Japanese braised pork belly)
- 1 cup finely chopped cabbage
- 1/4 cup finely chopped scallions
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 30-40 gyoza wrappers
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Non-stick frying pan with lid
- Small bowl for dipping sauce
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, diced kakuni, chopped cabbage, scallions, garlic, ginger, soy sauce, sake, mirin, sesame oil, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a gyoza wrapper and place a tablespoon of filling in the center. Wet the edges of the wrapper with water and fold in half, pressing the edges together to seal. Repeat until all filling is used up.
3. Heat a non-stick frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Place gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottom is 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 fully cooked.
5. While the gyoza are cooking, mix together a dipping sauce of soy sauce, rice vinegar, and chili oil in a small bowl.
6. Serve the gyoza hot with the dipping sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat for frying pan
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork
- Any type of cooked and diced meat can be substituted for kakuni
- Napa cabbage can be substituted for regular cabbage
Variations:
- Add chopped shiitake mushrooms to the filling for extra umami flavor
- Use a mix of ground pork and shrimp for a seafood twist
- Make a vegetarian version by using crumbled tofu instead of meat
Tips and tricks:
- Make sure to wet the edges of the gyoza wrapper with water before folding to ensure a tight seal
- Don't overcrowd the pan when frying the gyoza, as this can cause them to stick together
- Use a non-stick pan to prevent the gyoza from sticking to the bottom
- Leftover gyoza can be frozen and reheated in the oven or microwave
Storage instructions:
Leftover gyoza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place gyoza in a preheated oven at 350°F for 10-12 minutes or microwave for 1-2 minutes.
Presentation ideas:
Arrange gyoza on a platter and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds
Pairings:
Serve with a side of steamed rice and miso soup for a complete meal.
Suggested side dishes:
Steamed rice and miso soup
Troubleshooting advice:
- If the gyoza are sticking to the bottom of the pan, add more oil or reduce the heat
- If the gyoza are not cooking through, add more water and cover with a lid for a longer period of time
Food safety advice:
Make sure to cook the gyoza until fully cooked to prevent any foodborne illnesses.
Food history:
Gyoza originated in China as jiaozi and were brought to Japan in the early 1900s. They are now a popular dish in both countries.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with dipping sauce on the side.
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Region: Japanese