Ingredients for 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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How to Make 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
2g
Fat
4g
Carbs
0g
