Gyoza

Name: Gyoza
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Japonesa
Ingredients: 4 tablespoons Soy sauce; 2 cloves Garlic; 1 teaspoon Salt; 2 tablespoons Vegetable Oil; 1 piece Ginger; 300 g Ground Pork; 250 g Cabbage; 2 tablespoons Rice Vinegar; 1 pinch Chilli Flakes; 2 teaspoons Sesame Seed Oil; 1 bunch Chives; 1 tablespoon Sake; 1 teaspoon Potato starch; 100 ml Water; 1 pinch Pimienta; 30 u Gyoza wrappers

Gyozas

Medium

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 60 min
Servings: 4

Summary

Japanese dumplings filled with pork, cabbage and chives, browned on the base and steamed in the same pan: crisp underneath, tender on top. Served with a dipping sauce of soy, rice vinegar and a hint of chilli.

Ingredients

4 servings

Add to Bring!

4 tablespoons Soy sauce (1 for the filling and 3 for the dipping sauce)
2 cloves Garlic (grated)
1 teaspoon Salt (for the cabbage)
2 tablespoons Vegetable Oil
1 piece Ginger (2 cm piece, grated)
300 g Ground Pork (not too lean)
250 g Cabbage (or Chinese leaf)
2 tablespoons Rice Vinegar (for the dipping sauce)
1 pinch Chilli Flakes (optional)
2 teaspoons Sesame Seed Oil (toasted)
1 bunch Chives (or garlic chives (nira), chopped)
1 tablespoon Sake (or Chinese rice wine)
1 teaspoon Potato starch (plus extra for the tray)
100 ml Water (for steaming)
1 pinch Pimienta (white)
30 u Gyoza wrappers (round)

Instructions

Chop the cabbage very finely, mix it with the salt in a bowl and leave it to sweat out its water. Then squeeze it hard by the handful, or in a tea towel, until almost dry.
15 min
In a bowl, mix the pork with the drained cabbage, chives, garlic, ginger, a tablespoon of soy sauce, the sake, a teaspoon of sesame oil, the starch and the pepper. Work it with your hand for a couple of minutes, always in the same direction, until the filling is sticky and holds together.
5 min
Put a teaspoon of filling in the centre of each wrapper, wet half the edge with water and fold in half. Make four or five pleats on the front side, pressing them against the back to seal. Stand the gyoza on a tray dusted with starch and cover with a tea towel so they do not dry out.
30 min
Heat the oil in a non-stick frying pan with a lid over medium-high heat. Arrange the gyoza in rows, flat side down and snugly together, and fry without moving them until the bases are browned.
3 min
Pour in the water all at once (careful, it spits), cover immediately and let them steam until almost no liquid is left and the wrappers look translucent.
5 min
Uncover and let the rest of the water evaporate so the bases crisp up again. Meanwhile, mix the remaining soy sauce with the rice vinegar, a few drops of sesame oil and the chilli flakes.
2 min
Put a plate over the pan, flip it over confidently and serve the gyoza crisp side up, with the dipping sauce.

Notes

They came to Japan from China, where they are called jiaozi, and are now a fixture of every ramen bar. The key is to squeeze the salted cabbage well, or the filling will release water and tear the wrappers. If you cannot find gyoza wrappers, use wonton wrappers trimmed into circles. To freeze, lay them raw on a tray dusted with starch so they do not touch and, once hard, transfer them to a bag; cook them from frozen with a couple of extra minutes of steaming. In Japan the dipping sauce often gets a few drops of rayu, a chilli oil.