Gyoza 餃子 are Japanese pan-fried dumplings or potstickers that are crispy on the outside and juicy on the inside. Gyoza make for the perfect side dish for your meal but can just as easily be the main course as well.
The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed. Other popular methods include boiling sui-gyōza (水餃子) and deep frying age-gyōza (揚げ餃子).
Gyōza can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.
Pork Gyoza
Ingredients
- 200 grams Cabbage
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 50 grams Nira(Garlic Chives)
- 1 teaspoon Garlic
- 1 teaspoon Ginger
- 250 grams Ground Pork
- 1 teaspoon Sake
- 1 teaspoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Oyster Sauce
- 1 teaspoon Mirin
- Gyoza Wraps
- 1.5 tablespoon Oil
- Water