The Night of Gyoza

Gyoza is so yummy!
And I decided to make some the other night
because they are so easy to make.
Gyoza Recipe
2 cups ground meat
2 cups chopped cabbage
1 cup chopped chives
1/4 cup chopped Japanese leek*
1/4 chopped green shiso*
1 tbs chopped ginger
1 tbs sesame oil
2 tbs katakuriko (potato starch)
(can be subsituted with corn starch)
(can be substituted with chicken broth)
1 tsp sugar
1 tsp soy sauce
50 gyoza wraps
Add everything in a big bowl.
Mix very well.
Place a spoonful of filling on the gyoza wrap.
Swipe water around the outer edges with your finger
so it will stick when you fold the gyoza.
(you can learn to do the fold here.)
Turn the heat on medium.
Pour some oil (1-2 tbs) on the frying pan
and place the gyoza in a circle inside.
Fry for a few minutes until the bottom is light brown.
Pour some water into the frying pan
(to about 1/4 of the gyoza)
place the lid on top and turn up the heat to high.
Take the lid off after 3-5 minutes
(once the water has mostly vaporized)
add a little more oil to the frying pan
and move it in a circular motion
(so the oil spreads evenly)
until all the water has vaporized.
Turn the heat off and
immediately place a plate over the frying pan
and flip them both over so the gyoza is now on the plate.
Eat with any kind of sauce you like.
And of course rice.
*The Japanese leek and shiso are optional.
If you want, you can also add chopped garlic.

*I used vegetarian soy meat
(which is why they are in a can)
but you can use whatever minced meat you like.
Not even sure but I think a lot of people use pork.
*I like to eat gyoza with Ponzu.
Just add lemon/lime to soy sauce
and that’s pretty much the same thing.

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