The Best Tasting Gyoza...Guaranteed! (2013 Edition)

Name: The Best Tasting Gyoza...Guaranteed! (2013 Edition)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Pork mince; 2 pinch A: Salt; 4 cloves, chopped A: Garlic; 1 tsp A: Ginger, grated; 8 chopped Garlic chives; 500 grams, chopped Cabbage; 3 tbsp B: Sake (or Shaoxing wine); 2 tbsp B: Soy sauce; 1 tbsp B: Oyster sauce; 2 tbsp B: Vegetable oil; 1 tbsp B: Katakuriko; 1 tbsp B: Chinese chicken stock powder (or salt); 20 ml For the dipping sauce: Vinegar; 40 ml For the dipping sauce: Soy sauce; 10 ml For the dipping sauce: Mirin; 1 large packet Gyoza skins; 2 tbsp Sesame oil for frying; 160 ml Katakuriko slurry (for frying)

Servings: persons

300 grams Pork mince
2 pinch A: Salt
4 cloves, chopped A: Garlic
1 tsp A: Ginger, grated
8 chopped Garlic chives
500 grams, chopped Cabbage
3 tbsp B: Sake (or Shaoxing wine)
2 tbsp B: Soy sauce
1 tbsp B: Oyster sauce
2 tbsp B: Vegetable oil
1 tbsp B: Katakuriko
1 tbsp B: Chinese chicken stock powder (or salt)
20 ml For the dipping sauce: Vinegar
40 ml For the dipping sauce: Soy sauce
10 ml For the dipping sauce: Mirin
1 large packet Gyoza skins
2 tbsp Sesame oil for frying
160 ml Katakuriko slurry (for frying)

1
Put the pork mince and the A seasonings (2 pinches of salt, 4 cloves of garlic, 1 teaspoon of ginger) in a bowl and mix well until smooth.
2
For chopping garlic use a garlic press like this.
3
It's handy.
4
Add the chopped 8 garlic chives and 500 g of cabbage.
5
(If you use food processor to chop the cabbage it is much easier.)
6
Add the B seasonings into the bowl and mix very well.
7
Leave to rest for more than 1 hour.
8
(Do not drain the cabbage's excess moisture.)
9
Fill the gyoza skins with the filling.
10
(Place a gyoza skin on your hand, scoop some filling with a butter knife and wrap it with skin.
11
Fold in half and make pleats along the top from right to left.)
12
You don't need any extra water to seal the pastries.
13
The filling is moist enough to seal the pastries.
14
Pour the katakuriko dissolved in water and cover with a lid right away.
15
Steam for 2 minutes over high heat.
16
Grease the electric griddle with sesame oil and arrange the gyoza quickly.
17
Press them gently.
18
If you stick four to six gyoza together it will be easier to take them out later after frying.
19
Pour over the katakuriko dissolved in water and cover with a lid right away.
20
Steam for 2 minutes over high heat.
21
Turn off the heat and let it sit for 2 minutes.
22
Uncover the lid and fry over a high heat for two to three minutes until the bottom of the gyoza is crispy golden-brown.
23
Serve!

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 grams Pork mince, 2 pinch A: Salt, 4 cloves, chopped A: Garlic, 1 tsp A: Ginger, grated, and more.

Yes, The Best Tasting Gyoza...Guaranteed! (2013 Edition) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!