Japanese Gyoza Rezept

Experience the joy of making 100 delicious homemade Japanese Gyoza! This recipe, while slightly time-consuming, is incredibly rewarding. A gyoza press is recommended but not required. The rich, savory filling and irresistible dipping sauce will have you hooked. Perfect for a family cooking project or freezing for future meals. Prepare to impress!

Vorbereitung 60 Min.
Kochzeit 150 Min.
Kalorien 36.9 kcal
Eiweiß 3g
Bewertung Sei der Erste
Japanese Gyoza 72

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Zutaten für Japanese Gyoza

  • Pork Sausage
  • Ground Lean Pork
  • 2 tbsp soy sauce
  • 1 tbsp chili oil
  • Carrot
  • 2 cloves minced garlic
  • 1 cup finely chopped green onions
  • Fresh Ginger
  • 1 small head (about 4 cups) finely shredded cabbage
  • Beef Broth
  • Gyoza Skins
  • Less than 1/4 cup (60ml) peanut oil
  • Tahini
  • Rice Vinegar
  • Japanese Soy Sauce
  • Sugar
  • 1 tbsp sesame oil
  • Fresh Garlic
  • Szechwan Pepper

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Zubereitung von Japanese Gyoza

  1. In a large skillet, brown 1 lb ground pork and 4 oz Italian sausage over medium-high heat.
  2. Add 2 tbsp soy sauce and 1 tbsp chili oil. Continue to cook until the meat is browned.
  3. Add 1 cup finely chopped green onions, 2 cloves minced garlic, 1 inch grated ginger, and 1 tbsp sesame oil. Fry for 5 minutes.
  4. Add 1 small head (about 4 cups) finely shredded cabbage. Cook until wilted (about 5 minutes).
  5. Stir in 1/2 cup chicken broth.
  6. Cover the skillet and let the mixture steam until the liquid is reduced (about 10 minutes).
  7. Remove the mixture with a slotted spoon and place it in a bowl to cool completely.
  8. Brush the edges of each gyoza wrapper with water.
  9. Place a spoonful (about 1 tbsp) of filling in the center of each wrapper.
  10. Seal the gyoza using a gyoza press or by pinching the edges together, creating little folds.
  11. Heat less than 1/4 cup (60ml) peanut oil in a large skillet or wok over medium-high heat.
  12. Add several gyoza (about 20-25) to the pan, ensuring not to overcrowd.
  13. Brown the gyoza on both sides for 2-3 minutes per side.
  14. Carefully add 1/4 cup (60ml) water to the hot pan and quickly cover.
  15. Let the gyoza steam until the liquid is evaporated (about 5 minutes).
  16. Remove the gyoza from the pan and set aside to cool slightly.
  17. Repeat steps 12-16 until all gyoza are cooked.
  18. Freeze gyoza in a single layer on a baking sheet before transferring them to a freezer bag for long-term storage.
  19. For best results, prepare the filling the day before and assemble the gyoza just before cooking.
  20. (Optional) The whole family can help with the assembly process!
  21. **Dipping Sauce:** Combine 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sugar, and 1 tsp grated ginger in a blender or food processor.
  22. Blend at high speed until smooth.
  23. Pour the sauce into a small serving bowl. Top with a few drops of chili oil and chopped green onions.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

2g

Fat

4g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes Pork Recipes Asian Chinese Japanese Nigerian Fall Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Cuisine Preparation Appetizers Asian Japanese Dietary Number Of Servings 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Japanese Gyoza?

Japanese Gyoza dauert insgesamt etwa 210 Minuten – ungefähr 60 Minuten Vorbereitung und 150 Minuten Kochzeit.

Wie viele Kalorien hat Japanese Gyoza?

Japanese Gyoza hat etwa 36.9 Kalorien pro Portion, mit ungefähr 3 g Eiweiß, 0 g Kohlenhydraten und 4 g Fett.

Welche Zutaten brauche ich für Japanese Gyoza?

Die wichtigsten Zutaten für Japanese Gyoza sind Pork Sausage, Ground Lean Pork, Soy Sauce, Chili Oil, Carrot, Garlic. Die vollständige Liste mit Mengenangaben findest du oben.

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