Gyoza. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar.

Gyoza Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. Heat oil in a heavy skillet over medium-high heat. Gyoza are very versatile you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. You can cook Gyoza using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Gyoza

It's 200 g of lean pork (minced).
It's 1/2 bunch of chives (finely chopped).
Prepare 1/8 of cabbage (finely chopped).
You need 5 pcs of spring onions (chopped).
It's 2 tbsp of ginger (finely chopped).
It's 1 tbsp of soy sauce.
Prepare 1 tbsp of mirin.
Prepare 1 tsp of sesame oil.
Prepare of Gyoza wrap.
It's of Cooking oil.
Prepare of Water.
You need of Dipping sauce.
It's 4 tbsp of soy sauce.
Prepare 1 tbsp of vinegar.
It's 1 tbsp of ginger (finely sliced).
You need of Chilli oil.

These dumplings also freeze well in zip-lock bags. Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers. Originating from Chinese jiaozi dumplings, they have become a mainstay of Japanese recipes. It's very popular in and outside of Japan.

Gyoza step by step

Sprinkle some salt to the chopped cabbage. Wait until 10 minutes and remove the excess water..
Mix the minced pork and everything else..
Put the mixture in the wrap..
Heat the oil, pan fried the gyoza, then pour a little water to semi-boil semi-steam for about 7 minutes. (I added sesame oil when steaming process).

Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork. Cabbage -Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried. Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat.