Photograph of the finished Gyoza

Japan · Bánh xếp Gyoza

Gyoza

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gyoza wrappers Gyoza wrappers 32
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Cabbage Cabbage 8.5 oz
  • Photograph of Garlic chives Garlic chives 2.1 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp

Method

  1. 1 Finely chop the cabbage, toss with a little salt, let it sit for 10 minutes, then squeeze out the excess water completely; otherwise, the filling will become watery and burst the wrapper.
  2. 2 Mix the ground pork with chopped cabbage, chives, minced garlic and ginger, soy sauce, and sesame oil; stir well in one direction for 2 minutes until the filling binds together.
  3. 3 Place a spoonful of filling in the center of the pastry, moisten the edges with water, then fold it in 5-6 creases, pressing firmly to seal.
  4. 4 Arrange the pancakes in a pan with a little oil, and pan-fry over medium heat for 3 minutes until the bottom is golden brown and crispy.
  5. 5 Pour 60 ml of water into the pan, cover and steam for 6 minutes until the water evaporates, then uncover and fry for another minute until the bottom is crispy.
  6. 6 Take the plate out with the crispy side facing up, and dip it in a sauce made of soy sauce, vinegar, and a little sesame oil.

With an appliance

  • Air fryer 48 min

    Replace steps 4 and 5: spray oil on the bottom of the pastry, fry in an air fryer at 190 degrees for 10 minutes, flip at the 6th minute and spray more oil; this version omits the steaming step, resulting in a more evenly crispy crust.

Start cooking