The EASIEST Gyoza Dumpling Recipe | Japanese Potstickers

Use Code CHAMPOCT to get a discount on TIPPSY products!
Visit:
https://www.tippsysake.com/discount/c...

To find out more!


Hey guys! Today we’re actually going to make a Chinese dish but it’s super popular in Japan! GYOZA!

These dumplings are great as a side dish for things like ramen or on their own! Plus, you can add as many veggies as you want to make them more healthy!

Follow Me On:
🐦Twitter:   / champryosuke  
📷Instagram:   / champsjapanesekitchen  

00:00 Intro
01:04 Preparing The Gyoza Filling
04:15 How to Fold Gyoza
05:55 Cooking Gyoza
07:11 Hane-tsuki Gyoza - Crispy Edges!
08:00 Let’s Eat!


Ingredients (for 20 Gyoza)

Pre-Made Gyoza Wrappers/Skins
¼ cabbage
½ onion
30g Negi Green Onion
30g Nira Garlic Chives
Clove of Garlic
10g Fresh Ginger (or same amount as garlic)
18g Soy Sauce
15g Sesame Oil (plus more for frying)

How to Make:

First start off by preparing the vegetables for your Gyoza Tane (mixture) - cut ¼ of a cabbage into small pieces (you can leave some big pieces in for a nicer texture), and finely cut onion, negi green onion and nira garlic chives - add these all to a mixing bowl
Grate ginger and garlic into the bowl and then add to the other vegetables
In a separate mixing bowl add 140g of minced pork (I used 70g of a rough mince and 70g fine mince) - mix well.
Add your vegetables from before and soy sauce, sesame oil and a pinch of salt and pepper, mix those all until thoroughly combined
Now, take a gyoza wrapper and then place a spoonful of mix slightly off-center to the right on top. Fold the wrapper in half and pinch one end, keep in place with your thumb - use your index fingers to ‘crawl’ up the gyoza making 4-5 folds before securely pinching both ends of the gyoza - repeat for the rest of your mix
In a frying pan, add a tbsp of sesame oil and while heating to a medium high add your gyoza in a circle pattern
Wait until all of the Gyoza start to turn a nice golden brown on the bottom and then add 50ml of water, put a lid on the pan and let steam for 3 minutes
Once the gyoza has steamed for 3 minutes, take off the lid and give the pan a shake to make sure nothing has stuck, then keep frying on medium until all liquid has dissolved
Take a large plate and place on top of the frying pan, then flip them over

If you want to make hane-tsuki gyoza (gyoza with a crispy crust!)
Add 5g of flour to the water and mix before steaming your gyoza - once the gyoza has steamed then drizzle with sesame oil

Enjoy your Gyoza with a simple ‘tare’ sauce - 1:1 soy sauce and vinegar!