Ingredients with Measurements:
- 1 pound ground pork
- 1 cup finely chopped cabbage
- 1/4 cup chopped scallions
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 20 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, grated ginger, soy sauce, sake, sesame oil, 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 it in half, pressing the edges together to seal. Repeat with the remaining wrappers and filling.
3. Heat vegetable oil in a frying pan over medium-high heat. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottom is golden brown.
4. Pour water into the pan, enough to cover the bottom of the pan. Cover the pan with a lid and let the gyoza steam for 3-4 minutes until the water has evaporated.
5. Remove the lid and continue cooking until the gyoza are crispy and golden brown on the bottom.
6. Serve hot with soy sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 20 gyoza, serves 4-6 people
Nutritional information:
Calories per serving: 230
Fat: 15g
Carbohydrates: 14g
Protein: 10g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork
- Shredded carrots or mushrooms can be used instead of cabbage
- Rice wine vinegar can be used instead of sake
Variations:
- Add minced garlic to the filling for extra flavor
- Use a mixture of ground pork and shrimp for a seafood twist
- Make a vegetarian version by using tofu or seitan instead of pork
Tips and tricks:
- Make sure to seal the edges of the gyoza well to prevent the filling from leaking out during cooking
- Use a non-stick pan to prevent the gyoza from sticking
- Serve with a side of rice and steamed vegetables for a complete meal
Storage instructions:
Store leftover gyoza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover gyoza in a frying pan over medium heat until heated through.
Presentation ideas:
Arrange the gyoza on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds
Pairings:
Serve with a side of rice and steamed vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the gyoza are sticking to the pan, add more oil to the pan before cooking
- If the gyoza are not crispy enough, cook them for a few more minutes until they are golden brown
Food safety advice:
Make sure to cook the gyoza until the filling reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Gyoza is a popular Japanese dish that originated in China. It is typically filled with ground pork and vegetables and served with soy sauce for dipping.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with soy sauce for dipping.
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Region: Japanese