Japanese Gyoza
Make japanese gyoza at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Japan's cuisine.
Method
- 01
Step 1
Salt cabbage and leave 10 minutes; squeeze firmly to remove moisture.
- 02
Step 2
Mix cabbage, pork, spring onion, garlic, ginger, soy sauce and sesame oil.
- 03
Step 3
Place a teaspoon of filling in each wrapper, moisten the edge, fold and pleat to seal.
- 04
Step 4
Heat 1 tbsp neutral oil in a lidded pan and arrange half the dumplings flat-side down. Fry 2–3 minutes until golden.
- 05
Step 5
Carefully add 80 ml water and cover immediately. Steam 5–6 minutes until filling reaches 74°C, then uncover and evaporate water. Repeat with the second batch.
Watch the cooking video
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested