SPICY PORK GYOZA

Submitted by clubfoody

"This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think! VIDEO https://www.youtube.com/watch?v=Vtkw98wGp4A"

 

• Ready In: 31mins
• Ingredients: 15
• Yields: 30 gyoza

ingredients

• 1⁄2 cup nira chives, finely chopped
• 1⁄2 lb ground pork
• 1 cup green cabbage, finely chopped
• 1 tablespoon ginger, minced
• 2 garlic cloves, pressed
• 1 1⁄2 tablespoons chili oil (or to taste)
• 1⁄2 tablespoon sesame oil
• 1⁄2 tablespoon shaoxing cooking wine or 1/2 tablespoon mirin
• 1⁄2 tablespoon low sodium soy sauce
• 1⁄2 teaspoon granulated sugar
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon black pepper (or to taste)
• 30 wonton wrappers (or more if needed)
• 2 tablespoons canola oil (or more if needed)
• 2 tablespoons water

directions

1. In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
2. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
3. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
4. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.

Reviews

[Jonathan Melendez]

These tasted just like the real deal and I was pretty impressed with myself for making them at home. The flavor with the chili oil was great!