Japan

Gyoza

Name: Gyoza
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250 g minced pork (pork mince, ground pork); 2 cups finely chopped cabbage; 1/2 tsp salt; 3 cloves grated garlic; 1 tbsp grated ginger; 3 stalks finely chopped spring onion (green onion, scallion); 2 tbsp divided soy sauce; 2 tsp sesame oil; a pinch sugar; Dumpling wrappers, about 32 round wrappers; 1 1/2 tbsp cooking oil (vegetable oil); 1/2 cup for steaming water; 1 1/2 tbsp rice vinegar vinegar; a few drops chinese chilli oil

Crisp bottoms, juicy tops, one pan. Fry, steam, fry again.

60 minTime

18 gProtein each

mildSpice

Jiaozi's Japanese cousin2 chapters · 1 min read

Make it your way

Grandma's wayPork and cabbage dumplings, pan fried and steamed.

The original

436kcalsame

18 gproteinsame

3 gfibresame

60minutessame

Japanese yaki gyoza.

Per serving, worked out from the ingredient table.

Ingredients

Minced pork (pork mince, ground pork)250 g

Cabbage2 cups, finely chopped

Salt½ tsp

Garlic3 cloves, grated

Ginger1 tbsp, grated

Spring onion (green onion, scallion)3 stalks, finely chopped

Soy sauce2 tbsp, divided

Sesame oil2 tsp

Sugara pinch

Dumpling wrappersabout 32 round wrappers

Cooking oil (vegetable oil)1½ tbsp

Water½ cup, for steaming

Vinegar1½ tbsp rice vinegar

Chinese chilli oila few drops

Method

6 steps

1Salt the cabbage for 10 minutes and squeeze hard.
2Mix pork, cabbage, garlic, ginger, spring onion, half the soy, sesame oil and sugar until sticky.
3Fill each wrapper, wet the edge and pleat one side into the other.
4Fry in oil in a lidded pan until the bottoms are golden. Pour in the water and cover immediately.
5Steam until the water is gone, then uncover and fry a minute more to crisp. Check one: no pink inside.
6Mix remaining soy, vinegar and chilli oil for dipping.

Serve it like this

Turn the pan over onto a plate so the crisp bottoms face up in a neat fan, dip in small saucers alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Gyoza

Crisp bottoms, juicy tops, one pan. Fry, steam, fry again.

60 minTime

18 gProtein each

mildSpice

Jiaozi's Japanese cousin2 chapters · 1 min read

Make it your way

Grandma's wayPork and cabbage dumplings, pan fried and steamed.

The original

436kcalsame

18 gproteinsame

3 gfibresame

60minutessame

Japanese yaki gyoza.

Per serving, worked out from the ingredient table.

Ingredients

Minced pork (pork mince, ground pork)250 g

Cabbage2 cups, finely chopped

Salt½ tsp

Garlic3 cloves, grated

Ginger1 tbsp, grated

Spring onion (green onion, scallion)3 stalks, finely chopped

Soy sauce2 tbsp, divided

Sesame oil2 tsp

Sugara pinch

Dumpling wrappersabout 32 round wrappers

Cooking oil (vegetable oil)1½ tbsp

Water½ cup, for steaming

Vinegar1½ tbsp rice vinegar

Chinese chilli oila few drops

Method

6 steps

1Salt the cabbage for 10 minutes and squeeze hard.
2Mix pork, cabbage, garlic, ginger, spring onion, half the soy, sesame oil and sugar until sticky.
3Fill each wrapper, wet the edge and pleat one side into the other.
4Fry in oil in a lidded pan until the bottoms are golden. Pour in the water and cover immediately.
5Steam until the water is gone, then uncover and fry a minute more to crisp. Check one: no pink inside.
6Mix remaining soy, vinegar and chilli oil for dipping.

Serve it like this

Turn the pan over onto a plate so the crisp bottoms face up in a neat fan, dip in small saucers alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gyoza

Make it your way

Ingredients

Method

Gyoza

Make it your way

Ingredients

Method

Make it a meal