How to make Gyoza - Japanese Cooking 101

Name: How to make Gyoza - Japanese Cooking 101
Total time: 45 min
Ingredients: 1 cup Cabbage; ½ lb Ground pork; 4–5 Scallion; 5 tbsp Soy sauce; 1 ½ tbsp Sake; 1 tbsp Sesame oil; 1–2 cloves Garlic; 1 tbsp Cornstarch; 30 Wonton wrapper; 1–2 tbsp Oil; 3 tbsp Rice wine vinegar; 1 tsp Chili oil

By Japanese Cooking 101 · 45 min

Ingredients

Cabbage1 cup
Ground pork½ lb
Scallion4–5
Soy sauce5 tbsp
Sake1 ½ tbsp
Sesame oil1 tbsp
Garlic1–2 cloves
Cornstarch1 tbsp
Wonton wrapper30
Oil1–2 tbsp
Rice wine vinegar3 tbsp
Chili oil1 tsp

Instructions

Boil the cabbage in water for 1–2 minutes, then cool and mince it.
Put the first eight ingredients in a large bowl and mix well.
Place a tablespoon of the filling in the centre of a wrapper. Moisten the lower half of the edge, fold the top half over to meet it, then pleat one edge into about six folds and press to seal. Repeat with the rest.
Heat oil in a pan over medium-high heat. Place the gyoza in the pan and cook until the bottoms are golden brown.
Add water, cover immediately with a lid and cook until the water has evaporated.
Mix the soy sauce, rice vinegar and chilli oil for the dipping sauce.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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