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Gyōza - Japanese Dumplings
Crispy on the bottom, juicy inside - the Japanese take on a classic dumpling. Great for a party.
Ingredients
- Ready-made gyōza wrappers (or pierogi dough)
- 300 g ground pork
- 2 cups chopped cabbage
- 2 cloves of garlic + a piece of ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Method
- Mix the meat, cabbage, garlic, ginger, soy sauce and sesame oil.
- Place a teaspoon of filling on a wrapper, brush the edges with water and pleat into the characteristic folds.
- Heat oil in a pan, arrange the dumplings flat side down and fry until the bottoms are golden.
- Pour in about 50 ml of water and cover - steam for 4-5 minutes.
- Uncover and finish frying until the water has evaporated. Serve with a soy-vinegar dipping sauce.
💡 Paweł’s tip: The secret is the fry-then-steam method: crispy bottom, soft top. Dipping sauce: soy sauce + rice vinegar + a drop of chilli oil.
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