SPICY PORK GYOZA

"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"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by clubfoody photo by clubfoody
Ready In:
31mins
Ingredients:
15
Yields:
30 gyoza
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.

Questions & Replies

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  1. Chandra O.
    Just confirming…the pork goes into mixture raw? And cooks when dumplings are heated?
     
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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

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