Pork Gyoza
Pork is the most popular filling for gyoza. They assemble they exact same way as the shrimp gyoza I prepared in a previous post. Pork gyoza will require 2 more minutes of cooking to properly cook the filling all the way through. Serve the gyoza with a simple dipping sauce of soy sauce, rice vinegar, and sesame oil; chili oil if you are looking for a little heat.
Servings: 50 gyoza
Ingredients
- gyoza wrappers
- water
- 1 tbsp vegetable oil
Filling
- 3/4 lb ground pork
- 1 cup Chinese chives finely chopped
- 1/2 cup carrots finely grated
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Dumpling Sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp sesame oil or chili oil
Instructions
- Mix together all of the filling ingredients.
- Lay out the gyoza wrappers. Place a heaping tsp of the filling in the center. Wet the edges around the filling with water on you fingertips.
- Fold the dumplings in half and crimp.
- Starting from the bottom right edge, fold over 1/8” of the edge and crimp. Do this 6 times in total across the gyoza’s edge.
- Do this until all of the filling is used up. You should yield about 50 gyoza. Freeze what you aren’t going to immediately use on a baking sheet. Then store in a freezer bag.
- Heat up the cooking oil in a sauté pan over medium heat. Place the gyoza into the pan. Cook for 4 minutes.
- Pour a 1/3 cup of water into the pan. Place a cover on the pan and cook until the water has evaporated.
