Japanese Gyoza Recette

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!

Préparation 60 min

Cuisson 150 min

Calories 36.9 kcal

Protéines 3g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer Japanese Gyoza

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

Fat

Carbs

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

Questions fréquentes

Combien de temps faut-il pour préparer Japanese Gyoza ?

Japanese Gyoza prend environ 210 minutes du début à la fin — environ 60 minutes de préparation et 150 minutes de cuisson.

Combien de calories contient Japanese Gyoza ?

Japanese Gyoza contient environ 36.9 calories par portion, avec environ 3 g de protéines, 0 g de glucides et 4 g de lipides.

De quels ingrédients ai-je besoin pour Japanese Gyoza ?

Les principaux ingrédients de Japanese Gyoza sont Pork Sausage, Ground Lean Pork, Soy Sauce, Chili Oil, Carrot, Garlic. Consultez la liste complète avec les quantités ci-dessus.