How to make Japanese gyoza dumplings (potstickers) - 餃子(ぎょうざ) - COOKING WITH CHEF DAI RECIPE | Cooking with Chef Dai

How to make Japanese gyoza dumplings (potstickers) - 餃子(ぎょうざ) - COOKING WITH CHEF DAI RECIPE

This Japanese Gyoza recipe is a traditional, authentic recipe. Very juicy on the inside with a perfectly crispy toasted base. These are honestly one of my all time favourite Japanese dishes, especially when served with a bowl of ramen and an ice cold beer.
The main differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and that gyōza wrappers appear to be consistently thinner.
This is a great dish to be enjoyed by the entire family. Simply serve with some steamed rice and side vegetables.
Watch the recipe video and you’ll soon be a Gyoza master in no time.

Prep Time: 30 mins
Cook Time: 10 mins

Serves: 45 pieces (around 4 portions depending on your appetite)

Ingredients

Filling:

1.1 lb ground minced pork (= 500 g)
4 leaves cabbage (=150 - 200g)
4 spring onions/green onions (=30 g)
2 large cloves of garlic (grated)
2 inches of ginger (fresh and finely grated)

2 tsp sake (optional)
2 tsp sesame oil
2 tsp soy sauce
1/2 tsp salt
Freshly ground black pepper (to taste)

Dipping Sauce:

0.6 Tbsp soy sauce
0.4 Tbsp rice vinegar (other vinegar)
la-yu (Japanese chilli oil) (optional to taste)

Other ingredients required:

1 packet of gyoza wrappers, contains approximately 60 wrappers
2 Tbsp neutral cooking oil (vegetable, rape seed, canola, light olive oil etc) (for frying 1 portion)
¼ cup or 60ml of water (for frying 1 portion)
you can add if you wish, depending on your heat power. If you add too much water, remove with kitchen paper or fry with lid off until excess water has evaporated
1 tsp sesame oil (for frying 1 portion)

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