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How To Make Amazing Gyoza

How To Make Amazing Gyoza

Learn how to make classic gyoza, the Japanese dumplings characterized by one side that is toasty and crisp and the other side that is tender and juicy. This article explains the traditional gyoza recipe, ingredients, cooking methods, and provides a video tutorial on the dumpling folding technique.

Ah, gyoza. What can I say, I love gyoza. Whenever I'm in Japan, sniffing out gyoza shops is de regueur, and gyoza always accompanies my ramen (a frosty beer completes the hat-trick). These steamed-and-fried dumplings are easy to make at home, too. Gyoza are pan-fried dumplings that are both steamed and fried. They're an import from China, kin to Chinese pot stickers (also irresistible). Gyoza ain't gyoza unless one side is toasty and crisp, the other side tender, and the insides juicy, aromatic, garlicky and unbelievably delicious. While some methods call for pork and shrimp, or even duck, in my mind classic gyoza is made with just ground pork, combined with garlic cloves and chives, cabbage and intensely fragrant roasted sesame oil. So where to find a great recipe? Here:

For the recipe, the conversions from metric to US customary units are as follows:

  • Green cabbage: 100 grams is approximately 3.5 ounces
  • Ground pork: 300 grams is approximately 10.6 ounces

Now, let's rewrite the recipe with these conversions:

# **Gyoza (Makes about 50 pieces)**

## Ingredients:
- 3.5 ounces green cabbage  
- 10.6 ounces ground pork  
- Salt and black pepper to taste  
- 1 bunch garlic chives  
- 2 cloves garlic, peeled  
- 1/2 inch piece of fresh ginger, peeled  
- 2 tablespoons roasted sesame oil  
- 2 teaspoons soy sauce  
- 2 teaspoons sugar  
- 1 teaspoon salt  
- Pinch of ground black pepper  
- 2 tablespoons katakuriko (potato starch)  
- 50 gyoza skins  
- 2 tablespoons water mixed with 1 teaspoon katakuriko, for sealing gyoza skin  
- Vegetable oil for frying  
- Roasted sesame oil for frying  
- Rice vinegar for dipping sauce  
- Soy sauce for dipping sauce  
- Rayu (chili oil) for dipping sauce  

## Instructions:
1. Boil green cabbage for 3 minutes, cool under running water, finely chop, and squeeze out excess water.
2. Finely chop garlic chives, grate garlic and ginger.
3. Season ground pork with salt and pepper, mix until sticky.
4. Combine pork with cabbage, chives, garlic, ginger, sesame oil, soy sauce, sugar, salt, pepper, and katakuriko.
5. Fill gyoza skins with the mixture, using water-katakuriko mix to seal edges.
6. Fry gyoza in a cast iron skillet with vegetable oil, add water to half-cover gyoza, cover and cook until water evaporates. Drizzle with sesame oil, cover, and cook for 1 more minute.
7. Serve hot with a dipping sauce made from rice vinegar, soy sauce, and a few drops of rayu.