Gyoza are browned until crisp, then steamed with a small splash of water. Ready-made wrappers make them easy to make at home.
Ingredients
- 30 gyoza wrappers, thawed
- 300 g minced pork
- 250 g white cabbage or napa cabbage, very finely chopped
- 3 spring onions, finely sliced
- 2 garlic cloves, grated
- 2 tsp grated ginger
- 1 1/2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper
- 2 tbsp neutral oil for frying
- 120 ml water for steaming
- Dipping sauce: 3 tbsp soy sauce, 2 tbsp rice vinegar and chilli oil to taste
Method
- Mix cabbage with salt, leave for 10 minutes, then squeeze it very dry.
- Mix pork, cabbage, spring onion, garlic, ginger, soy sauce, sesame oil, sugar and pepper firmly until slightly sticky.
- Put one heaped teaspoon filling in the centre of each wrapper. Wet the edge, fold over and pleat closed.
- Heat oil in a non-stick frying pan. Place gyoza flat-side down and fry for 2–3 minutes until golden.
- Pour in water and cover immediately. Steam for 4–5 minutes. Remove the lid and cook until the water evaporates and the bases crisp again.
- Mix the dipping sauce ingredients and serve the gyoza immediately.
Tips and variations
- Do not overfill or the wrappers may split.
- Freeze uncooked gyoza in a single layer, then transfer to a bag.
- For a vegetarian filling, replace pork with finely chopped mushrooms and firm tofu.
