Rie's Japanese Pan-Fried Gyoza

Name: Rie's Japanese Pan-Fried Gyoza
Total time: 45 min
Ingredients: 1 lb Ground pork; 2 cups Cabbage, finely chopped; 1 cup Chive, finely chopped; ½ cups Shiitake mushroom, finely chopped; 1 clove Garlic, grated; 1 tsp Ginger, grated; 5 tbsp Soy sauce; 3 tbsp Sesame oil; 1 tbsp Sake; 1 tsp Salt; 1 tsp Black pepper; 80 Wonton wrapper; 1 tbsp Flour; Dipping sauce; ¼ cups Rice wine vinegar; 1 tsp Mirin

By Tasty · 45 min

Ingredients

Ground pork1 lb
Cabbage · finely chopped2 cups
Chive · finely chopped1 cup
Shiitake mushroom · finely chopped½ cups
Garlic · grated1 clove
Ginger · grated1 tsp
Soy sauce5 tbsp
Sesame oil3 tbsp
Sake1 tbsp
Salt1 tsp
Black pepper1 tsp
Wonton wrapper80
Flour1 tbsp
Dipping sauce
Rice wine vinegar¼ cups
Mirin1 tsp

Instructions

In a large bowl, mix the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt and black pepper until well combined, using your hands.
Put about a teaspoon of filling in the centre of a wrapper. Dampen half of the rim with water, fold in half, and pleat the edge with your fingertips to seal. Repeat with the rest.
Heat 1 tbsp sesame oil in a large nonstick pan over medium heat. Arrange 20-22 dumplings in a circle and fry for 1-3 minutes.
Mix 1 tbsp flour with 1 cup water, pour into the pan and cover. Steam until most of the water has evaporated, 7-8 minutes. Uncover and cook until all the water is gone.
Place a plate over the dumplings, then flip the pan upside down while pressing the plate to invert them onto it. Cook the remaining dumplings the same way.
Serve with the dipping sauce, if desired.

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

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