Gyoza are dumplings originally from China but are now commonly eaten in Japan.
Japanese gyoza are filled with ground meat and vegetables and wrapped in a thin dough. Many people eat them on a monthly basis. This recipe makes 30 gyoza.
Ingredients for Japanese gyoza
- Half a pound of ground meat (chicken, pork, or beef)
- Half a head of cabbage 150g
- 1/3 of a bunch of chives (Nira)
- 1 piece of garlic
- 1 piece ginger (same amount as garlic)
- 1 tablespoon each of soy source, mirin, and sake (or you can use salt & pepper)
- 30 gyoza skins
- 1 tablespoon of sesame oil
- water 100ml
Directions for Japanese gyoza
1. Mince vegetables (cabbage, chive, garlic, and ginger.)
2. Mix the ground meat with the garlic and ginger in a bowl.
3. Pour soy sauce, mirin, and sake into the bowl and mix everything up.
4. Put the rest of the vegetables into the bowl and mix it well.
5. Wrap the filling in the skin of the gyoza.
*Don’t forget to put some water around the skin of gyoza before you wrap it!
6. Pour the sesame oil into the pan and heat it.
7. Put the dumplings into the pan.
8. Wait until the color of the bottom of the Japanese gyoza changes to brown.
9. Pour water into the pan and cover with lid. Wait until the meat is cooked through (about 6-7 minutes)
You’re all done! Put the Japanese gyoza on your nice plate and enjoy the dish for Thanksgiving!