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Gyoza (Japan)

Name: Gyoza (Japan)
Total time: 40 min
Yield: serves 4
Ingredients: 300 g Pork; 1/2 Napa cabbage; 2 stalks Spring onion; 2 cloves Garlic; 1 piece Ginger; 2 tbsp Soy sauce; 1 Pizza dough; 2 tbsp Neutral oil; 1 tbsp Vinegar

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Pork — to buy300 g
Napa cabbage — to buy1/2
Spring onion — to buy2 stalks
Garlic — to buy2 cloves
Ginger — to buy1 piece
Soy sauce — to buy2 tbsp
Pizza doughview the recipe — to buy1
Neutral oil — to buy2 tbsp
Vinegar — to buy1 tbsp

Preparation

Mix the ground pork with the finely sliced napa cabbage, spring onion, garlic, ginger and a splash of soy sauce in a bowl, then let it rest for 10 minutes in the fridge: the flavours meld and the filling becomes easier to work with.
Place a small teaspoon of filling in the centre of each dumpling wrapper (or pizza dough cut into circles about 8 cm across): don't overfill, or the wrapper will tear when you seal it.
Wet the whole edge of the wrapper with a finger dipped in water, then fold it into a half-moon, pinching 4-5 small pleats on one side only to seal the edges well without trapping air inside.
Heat a little oil in a non-stick pan over high heat and arrange the gyoza side by side, flat base down: brown them for 2 minutes without touching them, until the bottom is nicely golden.
Pour about 5 cl of water into the pan (watch for hot oil splatters), cover immediately with a lid and steam for 5 minutes over medium heat, until the wrapper turns translucent and the pork is fully cooked.
Remove the lid and let the water evaporate completely, another 1-2 minutes, so the base turns crisp again: that crackly base and soft top are what make a gyoza so good.
Gently loosen the gyoza with a spatula and flip them base-up onto a plate to show off their golden crust.
Serve right away with a small bowl of soy sauce and vinegar for dipping.

Main

Gyoza (Japan)

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Pork — to buy300 g
Napa cabbage — to buy1/2
Spring onion — to buy2 stalks
Garlic — to buy2 cloves
Ginger — to buy1 piece
Soy sauce — to buy2 tbsp
Pizza doughview the recipe — to buy1
Neutral oil — to buy2 tbsp
Vinegar — to buy1 tbsp

Preparation

Mix the ground pork with the finely sliced napa cabbage, spring onion, garlic, ginger and a splash of soy sauce in a bowl, then let it rest for 10 minutes in the fridge: the flavours meld and the filling becomes easier to work with.
Place a small teaspoon of filling in the centre of each dumpling wrapper (or pizza dough cut into circles about 8 cm across): don't overfill, or the wrapper will tear when you seal it.
Wet the whole edge of the wrapper with a finger dipped in water, then fold it into a half-moon, pinching 4-5 small pleats on one side only to seal the edges well without trapping air inside.
Heat a little oil in a non-stick pan over high heat and arrange the gyoza side by side, flat base down: brown them for 2 minutes without touching them, until the bottom is nicely golden.
Pour about 5 cl of water into the pan (watch for hot oil splatters), cover immediately with a lid and steam for 5 minutes over medium heat, until the wrapper turns translucent and the pork is fully cooked.
Remove the lid and let the water evaporate completely, another 1-2 minutes, so the base turns crisp again: that crackly base and soft top are what make a gyoza so good.
Gently loosen the gyoza with a spatula and flip them base-up onto a plate to show off their golden crust.
Serve right away with a small bowl of soy sauce and vinegar for dipping.