Gyoza, the Japanese version of dumplings, are not only incredibly delicious, but they’re also surprisingly healthy! If you’re looking for a comforting and satisfying dish, while still keeping a healthy lifestyle, this recipe is perfect for you. Today, we’re going to show you how to cook delicious gyoza which will be a great meal for any time of day.
To start, you’ll need to gather the following ingredients:
For the filling:
– 1 pound ground pork
– 1 cup finely chopped Napa cabbage
– 1/4 cup minced scallions
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon cornstarch
– 2 teaspoons grated ginger
– 2 garlic cloves, minced
– 1/4 teaspoon black pepper
For the dough:
– 2 cups all-purpose flour
– 1 cup boiling water
For the dipping sauce:
– 1/4 cup soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1/2 teaspoon grated ginger
– 1/2 teaspoon sugar
Now, let’s get started!
To make the filling, mix together the ground pork, Napa cabbage, scallions, soy sauce, sesame oil, cornstarch, ginger, garlic, and black pepper in a bowl. Set it aside while you make the dough.
To make the dough, combine the all-purpose flour and boiling water in a large mixing bowl. Stir with chopsticks or a wooden spoon until it comes together into a rough ball, but still looks a bit shaggy. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
After the dough has rested, divide it into 4 equal portions. Roll out one portion at a time on a floured surface until it’s thin and about 4 inches in diameter. Cut out circles using a cookie cutter, or a glass if you don’t have a cookie cutter. Repeat with the remaining portions of dough.
To assemble the gyoza, place a spoonful of filling in the center of each wrapper. Dip your finger in water and run it along the edge of the wrapper, then fold the wrapper in half and press the edges together, making sure to seal it tightly. Continue until all of the filling has been used.
To cook the gyoza, heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the gyoza to the pan in a single layer. Cook for 1-2 minutes until the bottoms are golden brown. Pour 1/4 cup of water into the pan, then cover with a lid and let the gyoza steam for 3-4 minutes until they’re cooked through. Repeat until all of the gyoza have been cooked.
For the dipping sauce, whisk together the soy sauce, rice vinegar, sesame oil, ginger, and sugar in a small bowl.
Now, let’s dig in! Serve the gyoza hot with the dipping sauce on the side.
Q: Are gyoza healthy?
A: Yes! Gyoza are a great source of protein and fiber due to the pork and Napa cabbage filling. Plus, they’re not deep-fried like many other dumplings, so they’re lower in calories and fat.
Q: Can I use a different type of meat for the filling?
A: Yes! Ground chicken or turkey would work well as a substitute for the pork.
Q: Can I freeze gyoza?
A: Yes! After you assemble the gyoza, lay them out on a baking sheet and freeze for 1-2 hours until they’re solid. Then, transfer them to a freezer-safe container and store for up to 3 months.
We hope you enjoy making and eating these delicious gyoza! If you’d like to see a step-by-step tutorial, check out the video we’ve included below. And if you’re looking for a great tool to help you make perfect gyoza every time, we recommend this gyoza press from Amazon (https://amzn.to/3lr1RSn). Happy cooking!
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