JAPANESE PAN-FRIED GYOZA RECIPE!!!
What a classic!!!
Can you wrap your GYOZA nicely?
Can you pan fry your GYOZA successfully with golden crust at the bottom?
In this video, I'm showing the step by step ultimate tutorial which everyone can achieve perfect crunchy gyoza like the one on the picture!
( I hope so! haha)
Making Gyoza is a pretty time consuming, so get your family and friends in the action and have fun together over chatting!
<JAPANESE PAN-FRIED GYOZA/ 焼き餃子>
＜Yield> 4 servings ( 24 pieces of gyoza)
<Prep time> 15mins
<Cook time> 7min
200g / 7.0oz of pork mince
70g/ 1½ cup of finely chopped cabbage
½ cup of finely chopped Chinese chives
24 pieces of gyoza wrapper
1/2 cup of water( for steaming)
1 tsp of sugar
1 tsp of grated ginger
½ tbsp of rice wine without MSG and salt
1 tsp of soy sauce
1 tbsp of Toasted sesame oil
1 tbsp of organic potato starch
1 tbsp of oyster sauce without MSG
1 tsp of rice vinegar without MSG
1 tsp of chili oil
1/2 tsp of soy sauce
1 tbsp of rice vinegar
1/2 tsp of black pepper
toasted sesame seed
1: Chop cabbage finely. Sprinkle ½ tsp of salt and massage them until they start to sweat. Leave it for 5mins. Squeeze the excess moisture. Cut Chinese chives finely.
2: In a large bowl, add minced pork and all the seasoning listed above. Mix them well until it’s well combined and become sticky. Add 1 and combine them together.
3: Place filling in the middle of gyoza wrapper. Wet the edge of gyoza wrapper. Fold in half and make sleeves. ( Watch step by step guide on YouTube video!)
4: In a non stick pan, heat 1 tbsp of oil over high heat. Place gyoza and pan fry them until the bottom is lightly browned. Add water and pop the lid to steam. Cook Gyoza for about 3-4mins over mid heat. Open the lid and cook them for another 2-3 mins to evaporate excess water. Drizzle 1tbsp of toasted sesame oil and cook them for another 1min. Transfer on to the plate. Serve with the dipping sauce( See the variation ↑） if you want. Ready to be enjoyed.
<Miwa’s tips> ※Watch more tips on YouTube video!
・Once the wrapper is wet, they start to stick each other and also on the plate.
・The filling is versatile. Chinese cabbage, leek, spring onion, garlic, mushrooms are great options!
・I don’t recommend beef mince for this recipe, but you can swap for chicken mince and turkey mince. Try using fatty one.
・As you take longer to wrap on process 3, the gyoza wrapper will get dry. Covering the wet cross or the plastic wrap will help to prevent from getting dry.
・If your pan is not non-stick, I recommend to add at least 2 tbsp of oil when you start to pan fry your gyoza to prevent from sticking.
<Recommended side dish>
Freeze them for 1 month.
I don’t recommend to keep in a fridge since the wrapper gets dry easily.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!
2020/ 09/ 19 MIWA