Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 30-40 gyoza wrappers
- 1/4 cup water
- Vegetable oil for frying
Special Equipment Needed:
- Large mixing bowl
- Small bowl
- Frying pan with lid
- Spatula
- Plate
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, green onions, minced garlic, 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 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 enough vegetable oil to coat the bottom of the pan. Place the gyoza in the pan, flat side down, and fry 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 3-4 minutes until the water has evaporated and the gyoza are cooked through.
5. Remove the lid and continue to fry the gyoza for another minute until the bottoms are crispy and golden brown.
6. Transfer the gyoza to a plate and serve hot with dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 30-40 gyoza
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 8g
Protein: 6g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork
- Chopped mushrooms or carrots can be substituted for cabbage
- Rice wine vinegar can be used instead of sake
Variations:
- Add chopped shrimp or scallops to the pork mixture for a seafood twist
- Use wonton wrappers instead of gyoza wrappers for a different texture
- Make vegetarian gyoza by substituting tofu for the pork
Tips and Tricks:
- Make sure to wet the edges of the gyoza wrappers with water to ensure a tight seal
- Don't overcrowd the pan when frying the gyoza to ensure even cooking
- Serve the gyoza with a dipping sauce made from soy sauce, rice vinegar, and chili 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 and heat over medium-high heat until crispy and heated through.
Presentation Ideas:
Arrange the gyoza on a platter with a small bowl of dipping sauce in the center.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with a side of steamed rice and miso soup.
Suggested Side Dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting Advice:
- If the gyoza are sticking to the pan, add a little bit more oil to the pan before frying.
- If the gyoza are not cooking through, add a little bit more water to the pan and cover with the lid for a few more minutes.
Food Safety Advice:
- Make sure to cook the gyoza to an internal temperature of 165°F to ensure they are fully cooked.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food History:
Gyoza originated in China and were brought to Japan by Chinese immigrants. They became popular in Japan in the mid-20th century and are now a staple of Japanese cuisine.
Flavor Profiles:
Tonkotsu gyoza are savory and slightly spicy, with a crispy exterior and tender pork filling.
Serving Suggestions:
Serve the gyoza as an appetizer or as a main course with a side of rice and miso soup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese