GYOZA (JAPANESE DUMPLINGS)
Provided by Sachie Nomura
Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates
Yield 50 dumplings
Number Of Ingredients 15
Steps:
- Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
- With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
- Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
- Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
- Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
- Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
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Classroom 138
[email protected]These gyoza were a complete disaster. I followed the recipe exactly, but they turned out soggy and tasteless.
mssoni37 mssoni37
[email protected]The wrappers were too thick. I think I'll try using a thinner wrapper next time.
Cecile Stewart
[email protected]The gyoza were a bit bland. I think I'll add more seasoning next time.
Ace Dority
[email protected]These gyoza were a little too oily for my taste, but the flavor was still good.
joe maina
[email protected]I've never made gyoza before, but this recipe made it so easy. I'm so glad I tried it!
Qusai Barghouthi
[email protected]These gyoza are the perfect party appetizer. They're easy to make ahead of time and can be served hot or cold.
Sima Jha
[email protected]I love that this recipe includes a dipping sauce. It really adds to the flavor of the dumplings.
Mursu
[email protected]The gyoza were easy to make and turned out great! I used a store-bought dumpling wrapper to save time.
sarwar Badshah
[email protected]These gyoza were a hit with my family! Even my picky kids loved them.
Garrett Mueller
[email protected]I've made gyoza before, but this recipe was by far the best. The dumplings were so light and fluffy, and the filling was perfectly seasoned.
Abby Dickherber
[email protected]These gyoza were absolutely delicious! The filling was flavorful and juicy, and the wrappers were perfectly crispy. I will definitely be making these again.