The melted cheese, crispy thin skin around the gyoza, and spicy miso accents make this gyoza a must-try. This baked dumpling is addictive, and pairs well with a hot bowl of Japanese short grain rice and a cold beverage. The wrapping process is very easy once you get the hang of it and a great activity with the kids.
Nutrition per Serving
- 3.17 oz Minced pork
- 0.53 oz Green onion (cut into small pieces)
- 1 tbsp Grated garlic
- 1 tbsp Grated ginger
- 1 tbsp Miso
- 1 tsp Soy sauce
- 0.5 tsp Sesame oil
- 0.5 tsp Oyster sauce
- a little Pepper
- 0.42 cup Lukewarm water (40°C)
- 1 tbsp All purpose flour
- 18 sheets Gyoza skin
- 2.47 oz Melting cheese (your choice)
- 1 tbsp Vegetable oil
- 1 tsp Sesame oil
Mix together ingredients [A], then add [B] and mix well. Let cool in the refrigerator for 30 minutes.
Wrap ingredients from step 1 together with cheese into gyoza skin.
*Divide the meat mixture into 18 equal portions. About 0.28oz (8g) of meat paste and 0.14oz (4g) of melted cheese per gyoza.
Heat oil in a frying pan, arrange dumplings in a circle, and cook over medium heat for 5 minutes.
Pour in well-mixed [C] into the frying pan, cover with a lid and steam for 4 minutes. After removing the lid and letting the water evaporate, add sesame oil along the edge of the pan and cook for an additional 20 seconds to create the crispy gyoza wings.
Once the gyoza bottoms have browned, remove gyoza onto a flat plate and serve.
- The saltiness of the cheese and the flavor of the meat paste make it a delicious dish even without the dipping sauce.