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My Japanese gyoza
My Japanese gyoza

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We hope you got benefit from reading it, now let’s go back to my japanese gyoza recipe. To cook my japanese gyoza you only need 16 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare My Japanese gyoza:
  1. Prepare 250 g minced pork
  2. You need 4-5 stems spring onion
  3. Get 180 g sweetheart cabbage or Chinese cabbage
  4. Use 1 clove garlic (finely chopped or grated)
  5. Prepare 1 tsp ginger (finely chopped or grated)
  6. You need 1/3 tsp salt
  7. You need 2-3 pinch black pepper
  8. Prepare 1 heaped tsp Chinese chicken soup stock
  9. Use 1 tbsp soy sauce
  10. Take 2 tbsp Chinese cooking wine
  11. Prepare 1.5 tbsp sesame oil
  12. Get 1 tsp Chinese mixed spice (optional)
  13. Get 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
  14. Take 2-3 tsp corn flower (optional)
  15. Provide Sesame oil for a finish touch
  16. Use soy sauce and vinegar (1:1) for dipping sauce
Instructions to make My Japanese gyoza:
  1. Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky.
  2. Chop cabbage and spring onion into small pieces
  3. Mix 2 into 1 lightly. Do not make it sticky. Then rest it for 30mins or longer if you have time. (If you don’t have time, don’t worry)
  4. Wrap step3 with gyoza skins. - press the fillings as if removing the air. Put water or water+flour all around the edge of the skin.
  5. Fold it in half and pinch the top. Then make pleats each sides.
  6. The other side too.
  8. Add vegetable oil in a frying pan and allocate gyoza then start frying with high heat. After the pan became hot, pour the mixture of water and corn flour (or just water is ok) till it covers half of gyoza. Put the lid on and continue frying with high heat.
  9. When the water evaporates and the noise changes to almost crackling sound, then open the lid and drop some sesame oil around the gyoza and keep frying a little to make it crunchy.
  10. Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve.
  11. Mix soy sauce and vinegar for dipping sauce.

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