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Impress your friends with your dumpling wrapping skills!

Gyoza 4 Ways

Ingredients

  • 18 gyoza wrappers

  • Oil

  • Gyoza filling:

  • 1/2 pound ground pork 200g

  • 5 ounces cabbage

  • 1/2 bundle Chinese chives

  • 1 teaspoon grated garlic

  • 1 teaspoon grated ginger

  • 2 tablespoons sake

  • 1 tablespoon sesame oil

  • 1 teaspoon soy sauce

  • Salt and pepper

Instructions

  1. Tail gyoza: Moisten the edge of the gyoza wrappers with water.

  2. Add filling in the middle, then fold the gyoza skin in pleats while alternating sides.

  3. In an oiled frying pan, fry until the bottoms of the gyoza turn brown, then add water and steam for 10 minutes.

  4. Four corners gyoza: Moisten the edge of the gyoza wrappers with water.

  5. Add filling in the middle and bring the edges together from four directions.

  6. In an oiled frying pan, fry until the bottoms of the gyoza turn brown, then add water and steam for 10 minutes.

  7. Pie-style gyoza: Moisten the edge of the gyoza skin with water.

  8. Add filling in the middle and roll the edges over.

  9. In an oiled frying pan, fry until the bottoms of the gyoza turn brown, then add water and steam for 10 minutes.

  10. Hugging gyoza: Moisten the edge of the gyoza wrappers with water.

  11. Add filling in the middle and stick the edges together. Stick both ends together.

  12. Steam for 10 minutes in a steamer or pot.

Gyoza 4 Ways
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