Gyoza (Japanese Pan-Fried Dumpling)

Our favorite appetizer or side dish when we eat Japanese food. It's easy to make, it makes 40 gyozas for one recipe, just convert the recipe if you want to make it less. But I prefer to make it more then I freeze them, I thaw them for a while before cooking (use fresh ground meat).

Gyoza (Photo credit : Veronica)

Gyoza (Photo credit : Veronica)
Gyoza (Photo credit : Veronica)

Gyoza (Japanese Pan-Fried Dumpling)

Makes 40 gyozas

Ingredients :
40 sheets gyoza wrapper
cooking oil for frying
water for steaming

Filling :
500 gr ground pork
1 tsp minced ginger
1 stalk spring onion, slice thinly
1 egg
1 tbsp soya sauce
1 tsp salt
1 tbsp sake
1 tsp sesame oil
½  tsp pepper
1 tsp sugar
1 tbsp tapioca starch
2 tbsp water

Dip:
4 tbsp soya sauce
2 tsp sugar
4 tbsp water
2 drops sesame oil
mince garlic (optional)

Steps :
For the filling, mix all ingredients (except the wrappers) in a mixing bowl, stir together with a spoon or hand until well combined.

Wrapping. Take a sheet wrapper, put 1-1.5 tsp filling on the center of the wrapper, trace the edge of the wrapper with your wet finger then fold in half over the filling. Pinch the left bottom corner with your left thumb and point finger (for right-handed), then pleat the top of the side that facing you to the right. Repeat this process until finish.

Put the 12 gyozas on a non-stick flat-bottom frying pan (24 cm), add in 75 ml water and steam until the water evaporates, then add in 2 tbsp cooking oil and pan-fry them until the bottom becomes crispy. Turn off the heat and transfer onto a serving plate and serve with its dipping sauce.

For the dipping sauce, mix all ingredients together.

Recipe by Veronica

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