Gyoza Recipe 餃子(ぎょうざ)

justonecookbook.com

Paolina

subheading: For the Filling:

5 oz green cabbage ( 2 to 3 leaves)

2 green onion/scallion ( 0.5 oz, 15 g)

2 shiitake mushrooms

¾ lb ground pork

2 cloves garlic

1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)

subheading: For the Seasonings:

1 tsp sake (to remove the meat‘s odor; optional)

1 tsp toasted sesame oil

1 tsp soy sauce

¼ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

subheading: For Folding the Gyoza:

1 package gyoza wrappers (52 sheets per package; or make my homemade Gyoza Wrappers)

water (to fold and seal the wrappers)

subheading: For Frying:

neutral oil (1 tbsp per batch)

water (¼ cup, 60 ml per batch)

toasted sesame oil (1 tsp per batch)

subheading: For the Dipping Sauce:

rice vinegar (unseasoned) (1 Tbsp per person)

soy sauce (1 Tbsp per person)

la-yu (Japanese chili oil) (optional; ⅛ tsp per person; or make my Homemade La-yu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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