Gyoza Recipe 餃子(ぎょうざ)

justonecookbook.com

Rabid Child

1 pkg gyoza wrappers (52 sheets) (See Notes for homemade recipe)

1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for frying each batch of gyoza)

¼ cup water (for frying each batch of gyoza)

1 tsp sesame oil (roasted) (for frying each batch of gyoza)

subheading: Filling:

¾ lb ground pork (340 g)

5 oz cabbage (2 to 3 leaves, 140 g)

2 green onion/scallion (15 g or 0.5 oz)

2 shiitake mushrooms

1 clove garlic (minced)

1 inch ginger (2.5 cm) (fresh, grated)

subheading: Seasonings:

1 tsp sake

1 tsp sesame oil (roasted)

1 tsp soy sauce

¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

freshly ground black pepper

subheading: Dipping Sauce:

1 Tbsp rice vinegar

1 Tbsp soy sauce

⅛ tsp la-yu (Japanese chili oil) (optional)

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer