Crispy on the bottom, juicy on the inside — these homemade pork gyozas by Hikari Mill bring authentic Japanese comfort right to your kitchen!
Crispy on the bottom, juicy on the inside — these homemade pork gyozas by Hikari Mill bring authentic Japanese comfort right to your kitchen!
Pork Gyozas
Ingredients
- 1/2 lb Ground pork
- 1 1/2 cups Cabbage, finely minced by hand or in a food processor
- 4-5 Green onions, finely chopped
- 1 tsp Soy sauce
- 2 tbsp Sake
- 1 tbsp Sesame oil
- 1 clove Garlic, minced
- 1 tsp Chicken stock
- 1/2 tsp Sugar
- Salt and pepper to taste
- 1 package Round gyoza wrappers
- 3 tbsp Canola oil
- 1/3 cup Water
Dipping Sauce
- 3 tbsp Soy sauce
- 3 tbsp Rice vinegar
- 1 tsp Sesame oil
Method
- In a large bowl, add the first 11 ingredients and mix well.
- Take a round gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper.
- Moisten the edge with water and fold the upper half of the wrapper to the lower half to create a half moon shape. Fold one of the edges in a series of pleats, leaving the other edge smooth. Press the edges together to seal the gyoza.
- Heat a pan at medium high heat and add oil canola. Place gyoza on a pan and cook until the bottom becomes golden brown (1-2 minutes).
- Add water and immediately cover with a lid. Cook until water boils away.
- Mix soy sauce, rice vinegar, and sesame oil together for dipping sauce.
