FOOD
Gyoza 4 Ways
Impress your friends with your dumpling wrapping skills!
FOOD
Gyoza 4 Ways
Impress your friends with your dumpling wrapping skills!
Ingredients
Tail gyoza
- 18 gyoza wrappers
- Oil
- 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
Four Corners Gyoza
- 18 gyoza wrappers
- Oil
- 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
Pie-Style Gyoza
- 18 gyoza wrappers
- Oil
- 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
Hugging Gyoza
- 18 gyoza wrappers
- Oil
- 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
Steps
Tail gyoza
- Moisten the edge of the gyoza wrappers with water.
- Add filling in the middle, then fold the gyoza skin in pleats while alternating sides.
- In an oiled frying pan, fry until the bottoms of the gyoza turn brown, then add water and steam for 10 minutes.
Four Corners Gyoza
- Moisten the edge of the gyoza wrappers with water.
- Add filling in the middle and bring the edges together from four directions.
- In an oiled frying pan, fry until the bottoms of the gyoza turn brown, then add water and steam for 10 minutes.
Pie-Style Gyoza
- Moisten the edge of the gyoza skin with water.
- Add filling in the middle and roll the edges over.
- In an oiled frying pan, fry until the bottoms of the gyoza turn brown, then add water and steam for 10 minutes.
Hugging Gyoza
- Moisten the edge of the gyoza wrappers with water.
- Add filling in the middle and stick the edges together. Stick both ends together.
- Steam for 10 minutes in a steamer or pot.