Gyoza Recipe

Inspired by Momosan Waikiki

Time30m

Serves4

Pan-fried dumplings filled with pork and vegetables, served with dipping sauce.

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Ingredients

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Dumpling Filling

8.82 oz (250 grams) Ground pork

3 1/2 oz (100 grams) Cabbage, finely chopped

1 3/4 oz (50 grams) Carrot, grated

2 stalks Green onion, finely chopped

2 cloves Garlic, minced

1 tsp Ginger, grated

2 tbs Aged soy sauce

1 tbs Toasted sesame oil

1 tsp Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Filling

In a large bowl, combine ground pork, chopped cabbage, grated carrot, green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Fill the Dumplings

Take a gyoza wrapper and place about a teaspoon of the filling in the center. Wet the edges of the wrapper with a little water, fold it in half to create a half-moon shape, and pinch the edges to seal. Repeat with the remaining wrappers and filling.

Pan-Fry the Gyoza

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes. Carefully add 1/4 cup of water to the skillet and cover immediately. Cook for another 5-6 minutes until the water has evaporated and the gyoza are cooked through.

Serve

Remove the gyoza from the skillet and serve hot with dipping sauce.