Japanese Gyoza 日式煎餃
Japanese Gyoza (pot stickers or pan fried dumplings) is juicy on the inside and crispy and golden brown on the outside. It can serve as a meal or an appetizer. It can be easily found in ramen shops, izakaya or grocery store frozen isle. We usually make it at home because it is more cost effective as my kids can easily eat at least 30 of them.
Japanese Gyoza (potstickers or pan fried dumpling) is juicy on the inside and crispy and golden brown on the outside. It can serve as a meal or an appetizer. It can be easily found in ramen shops, izakaya or grocery store frozen isle. We usually make it at home because it is more cost effective as my kids can easily eat at least 30 of them.
Japanese Gyoza 日式煎餃
Japanese Gyoza (potstickers or pan fried dumpling) is juicy on the inside and crispy and golden brown on the outside. It can serve as a meal or an appetizer. It can be easily found in ramen shops, izakaya or grocery store frozen isle. We usually make it at home because it is more cost effective as my kids can easily eat at least 30 of them.
Equipment
- nonstick pan
Ingredients
- 1 lb Ground Pork 剁碎豬肉 Prefer at least 80/20%
- 250 g Napa Cabbage 黃芽白 Wash, dry and diced 洗乾淨，抹乾，切碎粒
- 1-2 packs Store bought gyoza wrappers 現成日式餃子皮 Use Chinese ones instead if can't find the Japanese one, but the Japanese one is usually thinner
- 1 bowl Water Act as “glue” to help wrap the Gyoza
Marinate
- 3 T Soy Sauce 豉油
- 3 T Mirin 味醂
- 1 t Ground Ginger 薑粉
- 1/2 t Salt 鹽
- 1/4 t White Pepper 白胡椒
- 1 T Corn Starch 粟粉
- 1 T Egg White 蛋白
- 1 T Sake 日本米酒 Optional 可略
- 2 T Sesame Oil 麻油 Add at the end
Instructions
- Mix all marinate except sesame oil into ground pork. Mix well and keep stirring with hand in one direction until the ground pork becomes sticky, probably for few minutes. Then add sesame oil and mix well. 除麻油之外，將所有醃料與豬肉混合。用手攪拌並保持一個方向直到豬肉變粘，大概持續幾分鐘。最後加入麻油，拌勻。
- Add diced Napa cabbage into meat and mix well. Cover with plastic wrap and refrigerate for at least 30 minutes. 將切粒的黃芽白加入肉中，攪拌均勻。用保鮮蓋上並冷藏至少30分鐘。
- Take meat mixture out from refrigerator, mix the meat well again and ready to wrap. 從冰箱中取出肉混合物，再次將肉混合均勻。用日本餃子皮包餃子.
- Put a small spoonful of meat mixture in the middle of the wrapper, dab some water with finger around the edges of the wrapper, and fold into half and in the meantime pleat along one side. You should be able to pleat between 5-8 pleats. (See pictures) Arrange the Gyoza into a sitting position, flat bottom set down so that it will be easy to cook on a pan.在餃子皮的中間放一小匙羹肉，用手指在餃子皮外圍點些水，然後對接並同時間打褶。應該能夠摺到5至8個褶。 （如圖）將餃子放於盤上，平底坐下，以便在平底鑊上煎。
- See Youtube Video below for dumpling wrapping tutorial
- Preheat pan, make sure it is hot enough then add some oil. When the oil is hot, put Gyoza into the pan. Pan fry them in medium heat for couple minutes til the bottom is slightly golden, then add about 1/3 to half a cup of water to the pan, cover the pan and let it cook for a few minutes until the water is all gone. 預熱平底鑊，確保鑊夠熱，然後加一些油。當油夠熱時，將餃子放入鍋中。中火煎一兩分鐘或直到餃子底部略呈金黃色，然後將約1/3 至半杯水倒入鍋中，蓋上蓋，煮幾分鐘直到水份全部蒸發。
- Remove the lid, let it pan fry for couple more minutes in medium low heat until the bottom of the gyoza is golden and crispy. Serve with some gyoza dipping sauce if you like. 打開蓋子，用中細火煎幾分鐘，直到餃子的底部變金黃及脆，完成。 可以搭配一些餃子汁食用。
Tips
- Make sure the Napa cabbage is dry. You may use clean kitchen towel to absorb water after dicing them. 確保黃芽白抹乾身，切粒後，可使用乾淨的廚房毛巾吸去多餘水份。
- Make sure to leave sufficient space at the side of the wrappers for wrapping. 確保餃子皮外圍留出足夠的空間
- Pleating is not necessary, Just folding the wrapper in half will also do. 包餃子時不一定要打摺, 對摺一半也可。
- May add more cabbage or add some dice green onion. 如喜歡可加多些黃芽白或蔥粒。