Gyoza Recipe 餃子(ぎょうざ)

justonecookbook.com

Jana Matthews

1 package gyoza wrappers (52 sheets; use my homemade recipe)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for frying each batch of gyoza)

¼ cup water (for frying each batch of gyoza)

1 tsp sesame oil (roasted) (for frying each batch of gyoza)

subheading: For The Gyoza Fillings:

¾ lb ground pork

5 oz cabbage (2 to 3 leaves)

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

2 shiitake mushrooms

1 clove garlic (minced)

1 knob ginger (1", 2.5 cm: grated)

subheading: For The Gyoza Filling Seasonings:

1 tsp sake (It's to remove the unwanted smell of the meat; you can skip if you don't consume alcohol)

1 tsp sesame oil (roasted)

1 tsp soy sauce

¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

subheading: For Dipping Sauce:

1 Tbsp rice vinegar

1 Tbsp soy sauce

⅛ tsp la-yu (Japanese chili oil) (optional for spicy kick)

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

Directions at justonecookbook.com

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