Ingredients with Measurements:
- 1 pound ground pork
- 1/2 cup chopped cabbage
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 2 tablespoons calamansi juice
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- 30-40 gyoza wrappers
- 1/4 cup water
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Large mixing bowl
- Small bowl
- Non-stick skillet with lid
- Spatula
- Pastry brush
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, chopped green onions, soy sauce, calamansi juice, sesame oil, grated ginger, minced garlic, and black pepper. Mix well.
2. Take a gyoza wrapper and place a tablespoon of the pork mixture in the center. Use your finger to wet the edges of the wrapper with water.
3. Fold the wrapper in half and pinch the edges together to seal. Pleat the edges of the wrapper to create a crescent shape. Repeat with the remaining wrappers and pork mixture.
4. Heat a non-stick skillet over medium-high heat. Add vegetable oil and swirl to coat the bottom of the pan.
5. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes or until the bottom is golden brown.
6. Add 1/4 cup water to the skillet and immediately cover with a lid. Cook for 5-7 minutes or until the water has evaporated and the gyoza are cooked through.
7. Remove the lid and cook for an additional 1-2 minutes or until the bottoms are crispy again.
8. Transfer the gyoza to a serving plate and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 30-40 gyoza
Nutritional information:
- Calories: 80 per gyoza
- Fat: 4g
- Carbohydrates: 7g
- Protein: 4g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Lemon juice can be used instead of calamansi juice.
- Shredded carrots or mushrooms can be added to the filling.
Variations:
- Shrimp and vegetable gyoza
- Vegetarian gyoza with tofu and vegetables
- Spicy pork gyoza with chili oil
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 skillet to prevent the gyoza from sticking to the bottom.
- Serve with dipping sauce made with 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 non-stick skillet over medium heat and cook for 2-3 minutes or until heated through.
Presentation Ideas:
- Serve the gyoza on a platter with a side of dipping sauce.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Japanese green tea
- Sake
Suggested Side Dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting Advice:
- If the gyoza are sticking to the bottom of the skillet, add more oil to the pan before cooking.
- If the gyoza are not cooking through, add more water to the skillet and cover with a lid for a longer period of time.
Food Safety Advice:
- Make sure to cook the gyoza until the filling is cooked through to prevent foodborne illness.
Food History:
- Gyoza originated in China and were brought to Japan by Chinese immigrants in the early 1900s.
Flavor Profiles:
- Savory, umami, tangy
Serving Suggestions:
- Serve as an appetizer or main dish.
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Region: Japanese