Easy Gyoza Dumplings with Crispy Skins and Juicy Insides

1. 1

   Finely chop the chives and cabbage.

2. 2

   Sprinkle the cabbage with a little salt.

3. 3

   Combine the ground meat with the ingredients.

4. 4

   Add the chives and the tightly wrung cabbage, and knead together well.

5. 5

   Put a portion of the filling in the middle of a gyoza skin, wet the outside rim of the skin and fold in half, and fold up just one side (about 5 folds) to make the dumplings.

6. 6

   Heat a frying pan and add 1 tablespoon of vegetable oil.

7. 7

   Line the dumplings in the pan, and cook over medium heat (about 3 minutes).

8. 8

   When the bottoms are lightly browned, add enough water to cover about 1/3 up of the dumplings.

9. 9

   Put a lid on and let them steam (about 7 minutes).

10. 10

    When the gyoza skins are lightly translucent, remove the lid and let the liquid in the pan evaporate.

11. 11

    Add 1 tablespoon of sesame oil to the pan and swirl it around to add crispiness and fragrance.

12. 12

    Transfer to a serving plate with the browned and crispy side facing up.

13. 13

    Serve with soy sauce, vinegar, and ra-yu spicy chili oil to taste!

* Per serving · 4 servings · Values may vary.

No additional tips available.