Japanese Gyoza
Japanese gyoza was inspired by Chinese jiaozi and quickly became a favorite in Japanese households. The difference lies in the thinness of the dough, the preparation method, and the subtlety of the flavoring. Gyoza is usually prepared in a pan: first, the bottom is fried until golden brown, then it is steamed with a little water, covered. This makes it crispy on the outside and juicy on the inside. The filling can be varied, but the pork and vegetable combination is considered classic. This dumpling is perfect for entertaining guests or for a weekend meal – serve with soy sauce or ponzu dipping sauce for a truly authentic experience!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the cabbage, lightly salt it, and let it sit for 10 minutes, then squeeze out the excess moisture. Finely chop the green onions, garlic, and ginger.
2
In a bowl, combine the ground pork with the cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper. Mix well and refrigerate for 15 minutes.
3
Place a gyoza wrapper in your hand, put a spoonful of filling in the center. Moisten the edge with water, then fold in half and pleat one side with your fingertip to seal well.
4
Heat oil in a skillet over medium heat, add the gyozas, and fry the bottoms until golden brown, about 2 minutes.
5
Pour in about 100 ml of water, cover, and steam for 4–5 minutes, until the water evaporates. Then remove the lid and fry for another 1 minute to make the bottoms crispy.
6
Serve hot with soy sauce or ponzu dipping sauce. Best when freshly eaten!
