
Gyoza with Dipping Sauce
1h 10m
The hands-on process of filling and folding gyoza makes for an awesome family activity or date — it's interactive, fun, and seriously tasty.
Remove the core from ½ cabbage. Roughly chop the cabbage
Put the cabbage in a colander
Add 1 tsp of salt and mix. Let the cabbage sit for 20m to release its liquids
Add 1 cup of vegetable oil to a medium pot over low heat
Add ¼ cup of red chili flakes
Fry until the dried red chili flakes start to bubble
Add 2 tbsp of chopped, roasted almonds. Add 2 tbsp of dried onion
Add 2 tbsp of toasted sesame seeds and 2 tbsp of dried garlic flakes and stir
Add ½ tbsp of white sugar and ½ tbsp of salt and stir
Add 1 tbsp of soy sauce. When the oil begins to bubble, turn off the heat
Remove from the heat and let it cool down at room temperature. Pour it in a jar. The taberu rayu is ready
Add ¼ cup of rice wine vinegar to a bowl
Add ¼ cup of soy sauce
Add ¼ cup of the taberu rayu and stir to combine. The gyoza dipping sauce is ready
Trim and slice ½ bunch of garlic chives. Transfer them to a bowl
Add 170 g of ground pork to the bowl. Squeeze the cabbage to drain the remaining liquids and add it to the bowl
Finely chop ½ tbsp of ginger and add to the bowl
Finely chop 1½ garlic cloves and add to the bowl
Add ½ tbsp of soy sauce and ½ tbsp of toasted sesame oil. Mix by hand until completely combined
Place a gyoza wrapper on the palm of your hand. Moisten the fingers of the other hand and pass them on the border of the wrapper
Put 1½ tsp of the filling in the center of the gyoza wrapper
Fold the wrapper in half over the filling and make 3-4 pleats. Pinch it in the center and press the pleats to shape the gyoza. Repeat this process until you use all the filling
Place the gyozas in a non-stick pan over medium heat
Add water to cover a ¼ of the gyoza
Cover the pan with a larger lid and cook over medium heat until the water is evaporated
Remove the lid and drizzle with vegetable oil and swirl to distribute
Cook the gyoza over medium heat 3m until the bottoms have browned
Cover the pan with a plate, turn it upside down and dump the gyoza onto the plate. The gyoza are ready
Dip the gyoza in the sauce. Eat and repeat, and enjoy!
Yield 30 pieces
Gyoza
Ground Pork
170 gMedium Cabbage
½Garlic Chive
½ bunchGyoza Wrapper
30Toasted Sesame Oil
½ tbspSoy Sauce
½ tbspGinger
½ tbspGarlic
1½ clovesVegetable Oil
As NeededSalt
1 tspWater
1 cup
Taberu Rayu
Red Chili Flakes
¼ cupRoasted and chopped Almond
2 tbspToasted Sesame Seed
2 tbspDried Onion Flakes
2 tbspDried Garlic Flakes
2 tbspSoy Sauce
1 tbspVegetable Oil
1 cupWhite Sugar
½ tbspSalt
½ tbsp
Gyoza Dipping Sauce
Soy Sauce
¼ cupRice Wine Vinegar
¼ cup
Equipment
Nonstick Pan