Prep 30 mins
Cook 10 mins
I love these little dumplings! You will too!
Make and share this Gyoza recipe from Food.com.
- 5 ounces cabbage, chopped
- 6 ounces ground pork or 6 ounces ground beef (or combination of both)
- 2 tablespoons Japanese soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine
- 1 green onion, minced
- 1 teaspoon grated ginger
- 1 dried black mushroom, soaked in 2 tb water
- 2 -3 tablespoons peanut oil
- 1⁄4 cup hot water
- 1 package gyoza skins or 1 package wonton wrapper
- 1⁄4 cup Japanese soy sauce
- 1 teaspoon rice wine vinegar
- 1 dash sesame oil
- Cook cabbage in a small amount of boiling salted water until tender.
- Squeeze out all liquid and mince fine.
- Chop mushroom.
- Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
- Refrigerate for 1 hour or more.
- Place a scant teaspoon of mixture on each gyoza skin.
- Moisten edges with cornstarch and water, fold over and seal.
- Crimp edges with a fork.
- Cover bottom of a large non-stick skillet with oil.
- Brown the gyoza over medium heat (350 degrees) turning frequently.
- Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
- Stir often to prevent sticking.
- Remove cover, raise heat and cook for 2 minutes until crisp.
- Gyoza may be prepared in advance or frozen.
- Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
- Thaw before cooking.
Could be a good idea to make gyoza with friends: prepare the mix, then have them pack the gyoza. They usually have fun helping you. Now, gyoza is a japanese adaptation of the chinese Kao-Tien/Pekinese fried "raviolis". In Japan, they usually put some garlic or garlic leaves whereas in china they don't. Heat your pan hot before frying your gyoza so that the bottom will be crispy and the top soft. Beef seems better suited for deep-fried gyoza since it gets dry at cooking. Why not try a mixture of chicken & shrimp + ginger + spring onion?
These dumplings could use more green onion and ginger. The flavors needed a bit more kick.
This is an excellent recipe for gyoza. I make gyoza frequently, it is one of my favorite foods. I haven't made this one, but having years of experience, I think it's a winner. The only thing I have never used is the black mushroom. All of the rest ingreds are the ones I use. For the sauce, I add sliced ginger, sliced garlic, a few drops chili oil. The previous reviewer, should be removed, as the review of this recipe is the only contribution to this site they made in 3 years.