Gyoza Recipe 餃子(ぎょうざ)

justonecookbook.com

Delilah K. Stephans

subheading: For the Filling:

¾ lb green cabbage ( ¼ large head)

1 tsp Diamond Crystal kosher salt (for salting the cabbage)

2 green onions/scallions

2 shiitake mushrooms

2 cloves garlic

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

½ lb ground pork

subheading: For the Seasonings:

2 tsp sake (to remove the pork‘s gamey taste; optional)

2 tsp toasted sesame oil

2 tsp soy sauce

⅛ tsp freshly ground black pepper

subheading: For Folding the Gyoza:

1 package gyoza wrappers (52 sheets per 10-oz/284-g package; or make my homemade Gyoza Wrappers)

water (to fold and seal the wrappers)

subheading: For Frying Each Batch:

1 Tbsp neutral oil

4 Tbsp water

1 tsp toasted sesame oil

subheading: For the Dipping Sauce:

rice vinegar (unseasoned) (1 Tbsp per serving)

soy sauce (1 Tbsp per serving)

la-yu (Japanese chili oil) (⅛ tsp per serving; optional; Japanese chili oil is not too spicy; or make my Homemade La-yu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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