Gyozas take a while to prepare since there's some handwork involved, but it's totally worth it and super simple. Two years ago I made them for the first time and I had no experience in making them, but it worked out just fine. So you'll definetely be successful as well.
Ingredients (for 20 pouches which equals 1-2 servings):
- Gyoza sheets (frozen, at every asia shop)
- 125g cabbage
- 125g minced pork/beef
- 1 small carrot (50g)
- 1 finely chopped spring onion
- 1 chopped clove of garlic
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp corn starch
- thumbsized piece of ginger
- salt
- frying oil
- soy sauce or teriyaki sauce for dipping
How you do it:
- take gyoza sheets out of the freezer and let unfreeze
- heat up pan with 1 tbsp sesame oil
- chop cabbage and carrots (3mm x 3mm) and heat up in the pan. You don't want them to turn brown, only soften the veggies. Once softened, pour the veggies on a plate and let cool down a bit before mixing up with all other ingredients (except the gyoza)
- try a little bit, because now it's the time to check if something is missing. Is it salty enough? Do you miss some spices? You should be able to identify the taste of sesame, ginger and garlic. Otherwise you need to add some
- take a goyza sheet and add one tsp of your mixture. Moisten the edges and close the sheet like ravioli
- clean the pan you used for the cabbage, heat up again and add 1-2 tbsp of oil
- add gyozas and let them brown on the bottom side (careful, it only takes approx. 1 minute)
- turn the gyozas on the other side and let brown lightly
- turn gyozas back on bottom side, add about 60ml of water and put on a lit instantly. The goal is to trap the evaporated water in the pan, to steam the gyozas
- remove lit after about 2 min and lghtly squeeze gyozas. If the filling has a firm consistency, they are done :)
Use soy sauce or teriyaki sauce to dip in.
Tipps:
- Why cooling down the veggies before mixing up with the other ingredients? If the veggies are too hot, they might cook your meat before it even hits tha pan.
- I usually decide spontaniously to make gyozas, so the sheets don't have time to unfreeze. To pull them apart, I heat up water and pour it into a pot. Once the pot base is warm I put the pot on the gyoza sheets, so the top layers are warmed up and can be removed from the pile one by one.
- gyoza sheets dry out quite quickly, so when they appear dry, just moisten them with wet hands. Otherwise they might break apart
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