Ingredients with Measurements:
- 1 pound ground pork
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package gyoza wrappers (about 50 wrappers)
- 1/4 cup vegetable oil
- 1 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, chopped cabbage, chopped onion, chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a gyoza wrapper and place about 1 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 the vegetable oil in a frying pan over medium-high heat. Place the gyoza in the pan and cook for 2-3 minutes until the bottoms are golden brown.
4. Add 1 cup of water to the pan and immediately cover with a lid. Cook for 5-7 minutes until the water has evaporated and the gyoza are cooked through.
5. Serve hot with soy sauce or your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 50 gyoza
Nutritional information:
- Calories per serving: 70
- Total fat: 4g
- Cholesterol: 10mg
- Sodium: 200mg
- Total carbohydrates: 6g
- Protein: 3g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Cabbage can be substituted with bok choy or napa cabbage.
- Soy sauce can be substituted with tamari or coconut aminos.
- Gyoza wrappers can be substituted with wonton wrappers.
Variations:
- Add chopped shiitake mushrooms or carrots to the pork mixture for added texture and flavor.
- Make a vegetarian version by substituting the ground pork with crumbled tofu or tempeh.
Tips and tricks:
- Make sure to wet the edges of the gyoza wrapper with water before folding to ensure a tight seal.
- Use a non-stick frying 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 little bit of oil over medium heat. Cook for 2-3 minutes until heated through.
Presentation ideas:
- Arrange the gyoza on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice and a vegetable stir-fry for a complete meal.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Miso soup
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 a few more minutes.
Food safety advice:
- Make sure to cook the gyoza until they are cooked through to prevent foodborne illness.
Food history:
- Gyoza originated in China and were brought to Japan by Chinese immigrants. They are now a popular dish in both countries.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with soy sauce or your favorite dipping sauce.
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Region: Japanese