Gyoza with classic pork and cabbage are juicy and moist in the centre with a crisp and chewy wrapper. These Japanese Fried Dumplings are related to the Chinese dumplings but slightly more subtle in flavour and not as hard to make as you might think! The key is in quality ingredients – and the wrapping! But you’ll be forgiven if you can’t quite master the pleating technique!
This gyoza recipe was prepared with my very good Japanese friends Mika and Yumi who explained that the Japanese Gyoza are best enjoyed with some cooked rice and traditional soup.
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INGREDIENTS FOR THE CHINESE DUMPLINGS
1 x packet of dumpling wrappers (40-50 wrappers)
500g ground pork shoulder/mince
½ medium head of Napa cabbage
1 glass water
1-2 bunches fresh garlic chives
1 garlic clove
1 small piece of ginger
2 tablespoons of soy sauce
2 tablespoons sesame oil
2 tablespoons mirin (cooking sake)
Small dish with water
INGREDIENTS FOR THE DIPPING SAUCE:
1/3 glass white vinegar
Drizzle of soy sauce
3-4 drops of La Yu (Chilli Oil)
1. To make the Japanese Gyoza, start by finely chopping the cabbage using a large, sharp knife.
2. Add the cabbage to a bowl and sprinkle salt on top. Mix this through well and leave to the side for a few minutes.
3. Finely chop the garlic chives and leave these to the side as well.
4. Get an empty bowl and the bowl with your cabbage. Pick up portions of the cabbage using your hands and squeeze out the excess water, then transfer this into the empty bowl. Repeat until all of the cabbage is strained.
5. In a large mixing bowl, add the pork mince, cabbage and garlic chives.
6. Season the ingredients of your Japanese Gyoza by grating a garlic clove inside as well as a small pice of ginger.
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E ora si mangia, Vincenzo’s Plate (and friends)…Enjoy!
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📺Re-Watch the Japanese Gyoza Video Recipe https://youtu.be/qYbLqkgAfcE