Gyoza (Japanese Dumplings) Recipe by ayaeats | Ayaka
Cooking Instructions 1 Mince the cabbage, nira, garlic, and zha cai. In a bowl, mix those veggies, ground meat, and the seasonings + potato starch. 2 Scoop some filling onto the center of a dumpling wrapper. Wet the edges with water and fold in whatever style you prefer. Attached is a video on the classic gyoza fold! 3 Line the gyozas on an oiled pan crimped side down over medium heat. Pour boiling water over them until it covers just the surface. Cover and steam for 6 minutes. Take cover off and slide a spatula underneath the sides to ensure it doesn’t stick. Drizzle sesame oil around the sides and cook until the bottoms are golden brown. 4 My go to dipping sauce: soy sauce/rice vinegar/chili oil/shichimi or ponzu/shichimi. Enjoy with a bowl of rice! 1 Mince the cabbage, nira, garlic, and zha cai. In a bowl, mix those veggies, ground meat, and the seasonings + potato starch. 1 Mince the cabbage, nira, garlic, and zha cai. In a bowl, mix those veggies, ground meat, and the seasonings + potato starch. 2 Scoop some filling onto the center of a dumpling wrapper. Wet the edges with water and fold in whatever style you prefer. Attached is a video on the classic gyoza fold! 2 Scoop some filling onto the center of a dumpling wrapper. Wet the edges with water and fold in whatever style you prefer. Attached is a video on the classic gyoza fold! 3 Line the gyozas on an oiled pan crimped side down over medium heat. Pour boiling water over them until it covers just the surface. Cover and steam for 6 minutes. Take cover off and slide a spatula underneath the sides to ensure it doesn’t stick. Drizzle sesame oil around the sides and cook until the bottoms are golden brown. 3 Line the gyozas on an oiled pan crimped side down over medium heat. Pour boiling water over them until it covers just the surface. Cover and steam for 6 minutes. Take cover off and slide a spatula underneath the sides to ensure it doesn’t stick. Drizzle sesame oil around the sides and cook until the bottoms are golden brown. 4 My go to dipping sauce: soy sauce/rice vinegar/chili oil/shichimi or ponzu/shichimi. Enjoy with a bowl of rice! 4 My go to dipping sauce: soy sauce/rice vinegar/chili oil/shichimi or ponzu/shichimi. Enjoy with a bowl of rice! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chile Crisp and Honey Roasted Salmon Corn Dip Braised Pork Belly & Quail Eggs w/ Bamboo Shoots | Thịt Kho Trứng Măng Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Lemon Syrup | Winter with Lemons | A Fresh & Flavorful Citrus Spice 🍋 Chile Crisp and Honey Roasted Salmon Corn Dip Braised Pork Belly & Quail Eggs w/ Bamboo Shoots | Thịt Kho Trứng Măng Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Lemon Syrup | Winter with Lemons | A Fresh & Flavorful Citrus Spice 🍋 Ganesh Chaturthi Prasad : Black Chana Sundal Bhatmas Sadeko/Nepali Soybean Salad French beans subji Easy and Crispy Bitter gourd skin muthiyas Malabar spinach, dal curry Mosambi Mocktail Sponge gourd masala Creamy Limoncello Margarita Healthy karela pakoda Instant Poha Modak Ganesh Chaturthi Prasad : Black Chana Sundal Bhatmas Sadeko/Nepali Soybean Salad French beans subji Easy and Crispy Bitter gourd skin muthiyas Malabar spinach, dal curry Mosambi Mocktail Sponge gourd masala Creamy Limoncello Margarita Healthy karela pakoda Instant Poha Modak