Easiest Way to Cook Appetizing Simple Homemade Gyoza with Chinese Chives

Simple Homemade Gyoza with Chinese Chives. Sabrina Gee-Shin uses her grandmother's Chinese filling to make this gyoza recipe. She teaches several folding methods in her Kimchee Mama cooking classes. This one, from a Japanese friend, is quick and simple.

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. This step will make sure the cabbage is dry enough to make a well-formed filling, not a mushy paste. You can have Simple Homemade Gyoza with Chinese Chives using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Simple Homemade Gyoza with Chinese Chives

1. Prepare 1 bunch of Chinese chives.
2. Prepare 100 grams of Minced pork.
3. You need 1/2 tsp of Finely grated ginger.
4. Prepare 1 tbsp of Katakuriko.
5. You need 1 tbsp of Soy sauce.
6. You need 1 1/2 tbsp of Sugar.
7. You need 1 tbsp of Sake.
8. Prepare 1 of and 1/2 tablespoon Oyster sauce.
9. Prepare 1 tsp of Sesame oil.
10. It's 1 of Salt and pepper.

The flavoring agents:: Garlic, ginger, and chives. Garlic, ginger and Chinese chives (韭菜 Chinese chives/garlic chives, Nira in Japanese) are the standard flavoring agents for gyoza. Hold the dumpling skin like a taco. Starting from the part of the skin closest to the filling, pinch the two sides of the "taco" together at one end.

Simple Homemade Gyoza with Chinese Chives instructions

1. Finely slice the Chinese chives..
2. Combine the chives with all other ingredients, and blend well by hand..
3. It should look like this. Next, all you need to do is wrap them in the wrappers. Sprinkle katakuriko (not listed) to prevent them from sticking together..
4. Frying tips: On a heated electric griddle or frying pan, arrange the gyoza 1 cm apart, fill with hot water up to half the height of the gyoza, and cover with a lid..
5. When the water boils away, drizzle oil over the gyoza, cover, and cook on medium heat until crispy..
6. The wings will be nice and crispy. Just like the ones they serve at the restaurants..

Since this plant has grown so well, I decided to use some Nira in my recipe as well. 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. Use the mixture as a dipping sauce for the finished wrappers.