Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, gyoza (japanese potsticker). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.
Gyoza (Japanese Potsticker) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Gyoza (Japanese Potsticker) is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Gyoza (Japanese Potsticker):
- Make ready 1 1/2 cups green cabbage, very finely chopped
- Make ready 1 tsp salt, separated
- Make ready 500 g ground mince beef
- Make ready 1 cup garlic chives, finely chopped
- Get 1 garlic cloves, crushed
- Prepare 1 tsp ginger, grated
- Take 1 tsp sesame oil
- Take 1 tbsp cornstarch / corn flour
- Make ready 2 tsp soy sauce
- Get 1 tsp cornflour (cornstarch) - for tray
- Make ready 40-45 round wonton (gyoza) wrappers
- Take 3 tbsp vegetable oil (or other cooking oil)
Pork Gyoza or Japanese Potstickers are one of my favorite dumplings. Next to Tonkatsu, it's one of the things I miss the most from my trip to Japan. I could eat pork gyozas everyday! If you never had them, you are in for a treat!
Instructions to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
- Plate and serve.
- Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!
I could eat pork gyozas everyday! If you never had them, you are in for a treat! These savory dumplings are a party favorite. Have it out as an appetizer for Super Bowl and watch them disappear! Gyoza, or potsticker, is the Japanese version of the Chinese dumpling.
So that is going to wrap this up for this exceptional food gyoza (japanese potsticker) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
