My classic homemade gyoza

By Sudachi · 60 min

Ingredients

Instructions

1. Finely chop the cabbage, sprinkle it with the salt and massage it in. Leave it for 10 minutes, then squeeze out the liquid and discard it.
2. In a large bowl, season the pork with the soy sauce, oyster sauce, sugar and black pepper, and knead until the flavours are distributed, without overmixing.
3. Add the squeezed cabbage, lard, garlic, ginger, leek and garlic chives to the pork and knead until evenly mixed.
4. Knead in the warm water to make the filling juicier.
5. Place a wrapper flat in your palm and put about 1 level tablespoon of filling in the centre, leaving a wide border. Do not overfill.
6. Wet the border with a little water, fold the wrapper in half without letting the edges touch, and pinch the middle of the semicircle.
7. Make small pleats with your forefingers, pressing each one down until the gyoza is fully sealed. Place on a flour-dusted plate and repeat with the remaining wrappers and filling.
8. Heat a non-stick pan on medium and add the cooking oil, spreading it evenly. Place the gyoza flat side down with a little space between them and fry until the bottoms are golden and crisp.
9. Pour in the boiling hot water (100 ml), cover, and steam for 4 to 5 minutes (add 1 to 2 minutes if frozen). Shake the pan about every minute to prevent sticking.
10. Meanwhile, mix the rice vinegar, soy sauce, chilli oil and ground black pepper in a small dipping bowl.
11. When all the water has evaporated, remove the lid and drizzle the gyoza with the sesame oil.
12. Flip them onto a plate together, or divide them into portions, and serve with the dipping sauce.

Summarized from Sudachi's video. Watch it for the details.

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