How to make: Gyoza 餃子 -

How to make: Gyoza, a Japanese take on fried Chinese dumplings. They can have a variety of fillings and are often eaten with a soy dip. It is easy to make a lot of them at a time!

Time Needed

30 minutes

Ingredients (Serves 2)

Japanese	English
豚ひき肉 400ｇ	400g ground pork
☆にら１束	1 bunch of Chinese chives
☆きゃべつ 300ｇ	300g cabbage
☆長ねぎ１本	1 green onion
☆にんにく２かけ	2 cloves of garlic
☆しょうが(にんにくと同量) ２かけ	2 slices of ginger (same amount as garlic)
★ごま油大さじ１	1 tablespoon sesame oil
★酒大さじ４	4 tablespoons sake
★醤油小さじ２	2 teaspoons soy sauce
★砂糖小さじ１	1 teaspoon sugar
★鶏がらスープのもと大さじ１	1 tablespoon chicken soup stock
★塩こしょう適量	Salt and pepper to taste
餃子の皮 50～60枚	50-60 dumpling wrappers
片栗粉適量	Potato starch (for dusting)

Steps

Here’s the English translation of the instructions:
Finely chop all the ingredients marked with ☆. (It’s okay to not drain the cabbage.)
Mix the ingredients marked with ★ and the ground pork in a bowl. Add the finely chopped ☆ ingredients and mix until sticky.
Brush water around the edge of the wrapper and wrap the filling. Spread potato starch thinly on a plate and place the dumplings on top so they don’t stick. It’s better to arrange them loosely rather than tightly packed so the wrappers are less likely to break when eaten.
Heat salad oil in a frying pan and place the dumplings. When they are browned, add water (enough to cover half of the dumplings) and cover with a lid.
When most of the water has evaporated, remove the lid and further reduce the moisture. Drizzle sesame oil (not included in the ingredients) around the pan.
When they are crispy, they are done.
When freezing, arrange them neatly in a bag or container. They can be cooked directly from frozen without thawing.
If you have leftover filling, freeze it and when you want to eat, thaw it and wrap it in wrappers before cooking. It’s also delicious.