Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
PRINT RECIPE ▶ http://bit.ly/GyozaRecipe
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces
Ingredients:
1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)
Filling:
¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1″ = 2.5 cm) (fresh, grated)
Seasonings:
1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper
Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)
Instructions with step-by-step pics ▶ http://bit.ly/GyozaRecipe
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ikatakimas!!!…so cute
is possible readymade gyoza wrapper easily find in Indian market or other country plz help me
mmm yass and I love these with sudachi sauce
Every since I tasted potstickers I’ve been wondering how to make them now I’m So thankful for you I can try it at home
love the video, especially the “itadakimasu” at the end. Can you please please do a mapo dofu video???
I don’t know but shouldn’t there be a bit more of soy sauce,oil and sake? I’m not being a critique here, just curious about the flavour. Thanks!
These look really delicious and easy to make!! Great video 🙂
my gf said Gyoza was dumplings. I didn’t believe her so I watched this video. but hey. she’s Chinese don’t trust China poop poop poop ===>
Can I leave out the sake or can I replace it
Yum!!! Thanks!
Omg this is such a help video! Thank u
Store bought wraps!? Might as well just get take out from Panda Express.
Love this one so much !!!!
あ～、おいしそう・・・餃子で癒されましたよ(^^♪
I really like your presentation, your filming and the descriptions you do. I like to cook along with your inspirational videos!
I like this recipe since doesn’t include shrimp.
We called it momos in india
包丁で切るときのまな板の音がいいですね。
I love Your blog and Your videos and every time I try some of the recipes cooking is so much fun! You are a really good teacher. Especially how to wrap up filled dough stuff is shown perfectly!
ARIGATO !!!!
this is awesome (y)
when it comes out of the freezer, do i need to defrost it before frying or can it go straight into the pan? ^^
Wow..that was surprisingly easier than i thought 0_0 thank you
P.S it was delicious
I can’t wait to try these!
1961년(흑백TV)
Makoto ni arigatou gozaimasu. Seriously. Your presentation is so full of warmth and love–essential ingredients in all WASHOKU. I watched several lesser videos before landing here. This is the best of the best. Thank you so much. You took me back to my life in Japan and my years after. Soro soro.
I strongly dislike garlic and onion, is it ok to leave them out?
Hi. Love your videos but the color correction needs some work. There is a strong green tint to the video that made the pale white gyoza look green.
1980년(컬러TV)
are wonton wrapper same as gyoza?
бля норм