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Authentic Gyoza
Makes 22 to 24 pieces
Ingredients
2 cups chopped cabbage
1/2 tsp salt
1 clove garlic, chopped (approximately 1 tsp)
1 tsp chopped ginger
1/2 medium size leek, only white & light green part, washed well & chopped (approximately 3 Tbsp)
8 oz ground pork (you can substitute to ground chicken or beef)
1 1/2 tsp soy sauce
1 tsp sake
1 tsp sesame oil
1 tsp sugar
22 to 24 gyoza wrappers
cooking oil
For the Slurry
1 tsp corn starch
3 Tbsp cold water
For the Dipping Sauce
1/2 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
1 tsp chili oil or sesame oil
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Authentic Gyoza
Seonkyoung Longest
Recipe organized by AI
Cooking Time 35Min
🥕 Ingredients
Leek3Tbsp
Garlic Clove1clove
Black Pepperpinch
Ginger1tsp
Sesame Oil1tsp
Cabbage2cups
Salt0.5tsp
Waterappropriate amount
Ground Pork8oz
Cooking Oilappropriate amount
Soy Sauce2tsp
Cold Water3Tbsp
Sake1tsp
Rice Vinegar1Tbsp
Sugar1tsp
Corn Starch2tsp
Gyoza Wrappers24pieces
Chili Oil1tsp
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✍️ Notes
Notes are saved automatically
🍳 Steps
1. Preparing the Gyoza Filling
Chop leek, garlic, and ginger finely. Set aside.
Leek 3Tbsp
Garlic Clove 1clove
Ginger 1tsp
In a bowl, toss chopped cabbage with salt. Let it sit to draw out moisture.
Salt 0.5tsp
Cabbage 2cups
Place the salted cabbage on a clean kitchen towel and squeeze out all excess water.
In a large mixing bowl, combine the squeezed cabbage, ground pork, chopped leek, ginger, and garlic.
Ground Pork 8oz
Season the filling with soy sauce, sake, sugar, corn starch, black pepper, and sesame oil. Mix until well combined.
Sake 1tsp
Sugar 1tsp
Corn Starch 1tsp
Soy Sauce 1.5tsp
Black Pepper pinch
Sesame Oil 1tsp
2. Shaping the Gyoza
Place a gyoza wrapper on your palm. Wet the edge of the wrapper with water.
Gyoza Wrappers 24pieces
Water appropriate amount
Add about a tablespoon of filling to the center of the wrapper.
Fold the wrapper in half, then create pleats along one side by pinching and folding to seal the gyoza.
3. Cooking the Gyoza
Heat a pan over medium-high heat and add cooking oil.
Cooking Oil appropriate amount
Arrange the gyoza in the pan in a circular shape.
In a small bowl, mix corn starch and cold water to create a slurry.
Corn Starch 1tsp
Cold Water 3Tbsp
Pour the slurry into the hot pan over the gyoza.
Cover with a lid immediately and cook for 5 to 6 minutes, until all the liquid has evaporated and the bottoms are crispy.
Place a plate over the pan and carefully flip it over to serve the gyoza.
4. Making the Dipping Sauce
In a small dipping bowl, combine soy sauce, rice vinegar, and chili oil or sesame oil.