Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped cabbage
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon karashi mustard
- 1/4 teaspoon black pepper
- 1 package gyoza wrappers
- 1/4 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Small bowl
- Frying pan with lid
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, scallions, soy sauce, sesame oil, grated ginger, grated garlic, karashi mustard, 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 vegetable oil in a frying pan over medium-high heat. Add the gyoza to the pan and cook until the bottoms are golden brown, about 2-3 minutes.
4. Add 1/2 cup of water to the pan and immediately cover with a lid. Cook for 5-7 minutes or until the water has evaporated and the gyoza are cooked through.
5. Serve hot with additional karashi mustard on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes approximately 20-24 gyoza
Nutritional information:
Calories per serving: 120
Fat: 8g
Protein: 6g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 220mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Chopped kale or spinach can be used instead of cabbage.
- Regular mustard can be used instead of karashi mustard.
Variations:
- Add chopped shiitake mushrooms to the pork mixture for extra flavor.
- Substitute the water with chicken or vegetable broth for added depth of flavor.
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 frying pan when cooking the gyoza to ensure even cooking.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
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 little bit of oil over medium heat. Cook until heated through, about 2-3 minutes.
Presentation ideas:
Arrange the gyoza on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with a side of steamed rice and a simple green salad.
Suggested side dishes:
Steamed rice and a simple green salad
Troubleshooting advice:
- If the gyoza are sticking to the pan, add a little bit more oil to the pan before cooking.
- If the gyoza are not cooking through, add a little bit more water to the pan and cook for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the gyoza to an internal temperature of 160°F to ensure that they are fully cooked.
Food history:
Gyoza is a Japanese dish that originated in China. It is typically filled with ground pork and vegetables and served with a dipping sauce.
Flavor profiles:
Savory, slightly spicy, and umami-rich
Serving suggestions:
Serve hot with additional karashi mustard on the side.
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Region: Japanese