Easy Fried Beef Dumplings Gyoza Recipe By Tasty

GYOZA (JAPANESE DUMPLINGS)

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

GYOZA DUMPLINGS RECIPE BY TASTY

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!

GYOZA

Steps:

• Cook cabbage in a small amount of boiling salted water until tender.
• Squeeze out all liquid and mince fine.
• Chop mushroom.
• Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
• Refrigerate for 1 hour or more.
• Place a scant teaspoon of mixture on each gyoza skin.
• Moisten edges with cornstarch and water, fold over and seal.
• Crimp edges with a fork.
• Cover bottom of a large non-stick skillet with oil.
• Brown the gyoza over medium heat (350 degrees) turning frequently.
• Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
• Stir often to prevent sticking.
• Remove cover, raise heat and cook for 2 minutes until crisp.
• Gyoza may be prepared in advance or frozen.
• Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
• Thaw before cooking.