HOW TO MAKE GYOZA TSUKUNE | Meat Balls taste exactly like Gyoza but EASIER !

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil has a healthier fat profile, while canola oil is less expensive.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar adds acidity, while the sugar-water mix mimics sweetness.

Mince the vegetables, cutting off the dried ends of the garlic and removing the core from the cabbage.

Slice the cabbage leaves thinly and press them to flatten before cutting.

Sprinkle salt on the cabbage and let it sit for 10 minutes to draw out moisture, then squeeze out excess water and place it in a bowl.

In a mixing bowl, combine ground pork, 1 teaspoon salt, pepper, miso paste, potato starch, garlic paste, and sesame oil, then knead until well mixed.

Divide the mixture into eight portions and shape each into a meatball.

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.

Place the meatballs in the pan and flatten them slightly, cooking for 4 to 5 minutes on each side until browned.

After flipping the meatballs, add 3 tablespoons of water to the pan and cover to steam cook for 5 minutes.

Remove the lid and continue cooking until all the water has evaporated, checking the heat to ensure they are cooked through.

Prepare a simple dipping sauce by mixing soy sauce, rice vinegar, and a little chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens