Dumpling School #7 | Japanese Gyoza (including the "Skirt") | 餃子

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.

Chop Chinese cabbage and sprinkle with salt, mixing it through. Let it sit for 20-30 minutes to draw out moisture.

After 20-30 minutes, place the cabbage in a sieve and squeeze out excess liquid.

In a mixing bowl, combine 500g of fatty ground pork, minced garlic, grated ginger (with pulp), chopped green onions, sake, soy sauce, sugar, and white pepper.

Add the drained cabbage to the pork mixture and stir to combine in one direction.

Prepare gyoza wrappers by placing a round skin on a clean surface. Moisten the edges with water.

Add a spoonful of filling to the center of the wrapper. Pinch the top together and create pleats only on the top side of the dumpling.

Repeat the process until all filling is used up.

In a skillet, mix 1.5 to 2 tablespoons of potato starch into 1 cup of water to create a steaming liquid.

Heat the skillet and arrange the gyoza, then pour the starch-water mixture halfway up the sides of the dumplings.

Cover the skillet with a lid and steam-fry the gyoza until the water evaporates and the bottoms are crispy. Remove the lid and let them cook for an additional minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens