Savory Fried Pork And Cabbage Gyoza Recipes

PORK GYOZA

Steps:

• Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
• Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
• Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
• Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

SAVORY FRIED PORK AND CABBAGE GYOZA RECIPE

Steps:

• Thinly slice the cabbage and sprinkle half a teaspoon of salt over. Let it sit for 10 minutes and then squeeze out all the water.
• Mix the minced pork, salted cabbage, chives, soy sauce, ginger, and sesame oil together.
• Place about a teaspoon of meat filling in the center of each dumpling and wet the edges of the dumpling wrapper with water to help it seal.
• To wrap the dumplings start by folding the wrapper in half and then pinching shut one corner. Thereafter fold in the side of the dumpling wrapper closest to you to make a fold and pinch it closed. Continue to the end of the dumpling and then pinch it closed at the end.
• Add some vegetable oil to a hot pan and fry for 2 to 3 minutes.
• Add a ¼ cup of water to the pan and cover with a lid and let steam for another 4 minutes.
• Remove the lid and let cook until the water has evaporated for about one to two minutes.
• Serve with Chinese black vinegar as dipping sauce.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.