Gyoza are Japanese dumplings which are fried so that they get a very delicious crispy base. You can make it easy by buying ready-made gyoza wrappers in some supermarkets or Asian grocers.
- Preparation Time20 mins
- Cooking Time10 mins
- 40 gyoza wrappers
- 300 g minced pork (minimum 12% fat)
- 100 g finely chopped white cabbage
- 2 finely sliced spring onions
- 4 finely chopped shiitake mushrooms
- 1 clove garlic, grated
- 2 tsp. grated ginger
- 1 tbsp. sake
- 1 tbsp. sesame oil
- 2 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1 pinch salt
- Freshly ground black pepper
- 4 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 4 tbsp. rice vinegar
- 2 tbsp. sesame oil
Mix the minced pork with finely chopped cabbage, spring onions, mushrooms and grated garlic and ginger. Season with sake, sesame oil, soy sauce, salt and pepper. Fry a small bit of the mix and taste to check the seasoning.
Place a heaped teaspoon of the mix in the centre of each gyoza wrapper, moisten the edges and fold each gyoza. Make the “pleats” on the edges when each gyoza is closed. Make sure to seal the gyozas properly.
Fry the gyozas on a frying pan with a bit of oil at medium heat until they have some golden colour at the base – approx. 3 minutes. Add 100 ml water and put a lid on the pan and let the gyozas steam for 3 minutes. Remove the lid and let the water evaporate. Fry until the bases of the gyozas are crisp.
Mix the ingredients for the dip and serve with the gyozas.
Find out more about Gyoza's with our handy Guide to Gyoza