Saucepan@saucepan · Shared this recipeFollowJapanese · dinnerGyoza (The Best Recipe!)Japanese pan-fried dumplings with a juicy pork and cabbage filling, served with a ponzu and sesame oil dipping sauce.total30 minprep20 mincook10 minservings4Original recipe on rasamalaysia.comKeep this recipeAdd a copy of Gyoza (The Best Recipe!) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 packet gyoza wrapper store-boughtoil for pan-fryingwater for steaming8 oz ground pork2 oz cabbage shredded and cut into small pieces1 thumb-sized ginger peeled and grated1 clove garlic peeled and grated0.5 tablespoon cornstarch1 tablespoon soy sauce0.5 tablespoon sake3 dashes white pepper0.5 teaspoon sesame oil1 tablespoon scallion green part only chopped1 pinch salt4 tablespoons Japanese Ponzu0.5 teaspoon sesame oilStepsClear checksTap an ingredient or step to check it off.1Step 1: In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.2Step 2: To make Gyoza Sauce, combine the Ponzu with the sesame oil in a small dipping bowl. Stir to blend well.3Step 3: To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper.4Step 4: Fold the gyoza over, press, and seal the left end. Use your thumb and index finger to create pleats and pinch to secure tightly. Repeat the process to form more pleats (start with 3-4 pleats if you're a beginner). A nicely wrapped gyoza should have a crescent shape.5Step 5: Heat the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza in the pan and cover with a lid. Pan-fry the gyoza until the bottoms turn golden brown and crispy.6Step 6: Add about 1/4 inch of water to the skillet or stir-fry pan and cover with the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple more minutes to crisp up the bottoms. Remove the gyoza from the skillet or stir-fry pan and serve immediately with the gyoza sauce.getsaucepan.com/r/c725218b-15ba-423c-bd5e-89c553651669 · Original: https://rasamalaysia.com/wprm_print/gyoza-the-best-recipe
