Spicy Pork Gyoza Recipes

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

JAPANESE GYOZA (DUMPLINGS)

Steps:

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
• Use your hands to mix the Filling.
• Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
• Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
• Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

GYOZA SAUCE

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

SPICY PORK GYOZA

Steps:

• 1. In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
• 2. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
• 3. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
• 4. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
• 5. To view this recipe, click on this link >>> https://www.youtube.com/watch?v=Vtkw98wGp4A or visit

GYOZA

Steps:

• Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl.
• Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal.
• Heat 2 tablespoons oil in a large frying pan over high heat. Ad 1/2-1/3 of the filled gyoza in a single layer.
• Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan.
• Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes.
• Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.

GYOZA

Steps:

• Grind the pork belly using a meat grinder if you have one, or chop well with a chef's knife (do not use a food processor, which will turn the meat into a paste). Combine in a large bowl with the ground pork and refrigerate.
• To make the sprouts, combine the mustard powder, water, soy sauce, vinegar, and sugar in a bowl, mix well, and set aside.
• In a pot over high heat, bring 4 cups water and the salt to a boil. Add the bean sprouts. Remove from the heat when the water returns to a boil and the sprouts have floated to the surface. Drain through a fine-mesh strainer and combine with the mustard sauce. Set aside.
• To make the dipping sauce, whisk together all the ingredients until the sugar dissolves. Refrigerate until ready to serve.
• To make the filling, remove the stems from the cabbage leaves a by cutting a long V shape along the sides of the stems and discard. Arrange the leaves in a pile and cut into thirds lengthwise, then turn horizontally and cut into 1/8-inch-thick pieces. Mix well with 1/2 teaspoon of the kosher salt in a mixing bowl and let sit at room temperature for 20 minutes (the salt will draw out the excess moisture in the cabbage).
• Meanwhile, lay a piece of plastic wrap on the counter and grate the peeled ginger over it. Pull up the sides of the plastic around the pile of ginger to create a small packet. Poke a small hole in the bottom of the packet with the tip of a knife and gently squeeze over a clean bowl to gather the ginger juices; continue squeezing until you have extracted 1 tablespoon of liquid. Mix with the chicken stock, sake, soy sauce, and sesame oil. Set aside.
• Use a clean towel to wrap one-third of the cabbage and squeeze over the sink to drain, then place the cabbage on a cutting board. Repeat with the remaining cabbage. Roughly chop the drained cabbage and combine with the garlic chives, scallions, and grated garlic in a bowl.
• Remove the pork from the refrigerator and mix well by hand until sticky, being careful to work quickly so the pork doesn't become warm. Slowly mix in the seasoned chicken stock. Once it is well combined, mix in the cabbage, sugar, the remaining 3/4 teaspoon salt, and the pepper.
• To assemble, lay a gyoza skin on the counter. Place 1 scant tablespoon of the filling in the center. Using your index finger, run a thin layer of water along half of the inner rim and press both sides together to create a tight seal, forming the shape of a half circle. Make four tucks along the edge of the dumpling and set upright on a plate or baking sheet to create a flat bottom. Repeat with the remaining gyoza skins and filling.
• To cook, place a medium nonstick sauté pan over high heat and add 1 tablespoon of the vegetable oil. Add 8 to 10 gyoza to the pan, flat side down. When the bottoms have caramelized, in 1 to 1 1/2 minutes, add 1/4 cup of the water and cover with a lid. Decrease the heat to medium and cook, covered, until the water has evaporated, 3 to 4 minutes. Uncover the pan and drizzle 1 teaspoon of the oil on the gyoza and continue to cook until the bottoms become crisp, about 2 minutes. Transfer the gyoza to a serving platter with the browned side on display. Repeat with the remaining gyoza, water, and oil.
• To serve, arrange 5 gyoza on an appetizer plate with the browned side facing up. Place 1/3 cup of the mustard bean sprouts next to the gyoza and serve with 2 tablespoons of the dipping sauce in a cup.