Empty My Fridge
No-Fold Gyoza - Noriko's Kitchen - Japanese Cooking 101
Ingredients
- Sheets Gyoza skins20–24
- Oil1–2 tbsp
- Cabbage1 cup
- Chive1 cup
- Ground pork8 oz
- Garlic½ tsp
- Ginger½ tsp
- Salt½ tsp
- Soy sauce1 tbsp
- Sake1 tbsp
- Sesame oil1 tbsp
- Katakuriko1 tbsp
- Ponzu¼ cups
- Chili oil1 tsp
Instructions
- Mix the ponzu and ra-yu together to make the dipping sauce.
- Finely chop the cabbage and thinly slice the nira chives. Put all the filling ingredients in a large bowl and mix well until sticky.
- Divide the filling into 20 to 24 portions, then cut or shape each into an I-shaped bar.
- Place one portion of filling in the centre of a gyoza skin, moisten one edge, fold the other edge over and seal by pressing. Repeat to make 20 to 24 gyoza.
- Heat oil in a pan over medium-high heat. Arrange the gyoza in the pan and cook until the bottoms are golden brown.
- Add 1/4 cup water, cover immediately with a lid, and cook until the water has evaporated.
- Serve right away with the dipping sauce.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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