Recette Japonaise : Comment faire des Gyozas

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Slice finely the cabbage.

Add half a tsp of salt to the cabbage and mix.

Slice finely the other vegetables and add half a tsp of salt to them, then mix.

Add all the seasoning to the meat and mix well to achieve a gooey texture.

Press the vegetables to extract the water to help the gyozas hold better.

Mix the vegetables and the meat together.

Cover the mixture and put it in the fridge for 30 minutes.

Add a bit of corn starch on your plate.

Add approximately 1cc of filling in the middle of your gyoza wrapper.

Dip your finger in water and draw a circle on your gyoza wrapper.

Fold the gyoza in two and pinch the middle.

Fold 3-4 times on each side facing the center.

Heat a pan on medium fire with some sesame oil.

Put the gyozas in the pan and coat them well with oil.

Let the gyozas take on a golden color for about 2 minutes.

Add water to the pan and cook for 3 minutes with the lid on.

Remove the lid and let any remaining water evaporate.

Add some sesame oil around the pan and move the pan around to ensure the gyozas are not stuck.

Let cook for 1 more minute until they are crisp and golden brown.

Put the gyozas on a plate with the crispy side up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens