Gyoza / Potstickers (Japanese Fried Dumplings)
While gyoza originated from China, it has become so popular in Japan that you can find them in restaurants all over the country. Many people also make the dish at home, and while each family has its own style, this recipe teaches you the basics of making Japanese gyoza.
Zha cai (Szechuan pickles)
Gyoza skins (gyoza wrappers)
La-yu (chili oil)
･･･ 316 Calories
･･･ 1250 mg
･･･ 19 g
･･･ 16 g
･･･ 18 g
･･･ 1 g
･･･ 49 mg
Finely chop the Chinese chives and Japanese leek.
Finely chop the Zha cai.
Put ground pork in a bowl, add the A ingredients in order and knead well.
Add Chinese chives, Japanese long onions, and Zha cai to the bowl of pork (#3) and mix further.
Divide the batter of #4 into 12 portions.
Place the filling in the middle of the gyoza skin (wrapper) and apply water to the edges of the skin with your fingers.
Make several pleats with the skin on the front side, combine them with the skin on the other side, press down firmly and wrap. Make the rest in the same way.
Heat vegetable oil in a frying pan, line up the gyoza, and brown the bottom.
Pour in 50 ml of hot water (outside the list of ingredients), cover with a lid, and steam for 5 to 6 minutes until the liquid evaporates.
When the water is almost gone, remove the lid, drain the water over high heat, and let gyoza bake to a crisp. Mix vinegar, soy sauce, and la-yu(chili oil) to make the sauce.
- The ingredients can be purchased from Japanese or Asian supermarkets.
- You can make the gyoza sauce by combining soy sauce and vinegar with a 1:1 ratio. Adjust according to preference. Add chili oil to taste.