Fried dumpling ("Gyoza") is very popular in Japan. It's served at home well, and we love it. We can buy frozen dumplings at a supermarket, but home-made dumplings are fresher and more delicious! Home-made dumplings are easier to make than expected. The most popular fillings are ground pork, cabbage, chinese chieve, Japanese leek and ginger, and this is the way to make at home. Once you can make basic dumplings, you can enjoy to make different dumplings with your favorite fillings including vegetables and meat!
Prepare all the ingredients.
Shred the cabbage.
Squeeze the cabbage to remove the excess water.
The drained cabbage prevents the dumplings from being bland, and concentrate the original taste of cabbages.
Cut the Chinese chive into 5mm pieces.
Finely chop the Japanese leek.
Thinly chop the ginger.
Mix the ground meat and salt in a bowl, and mix them until sticky. Mix with only salt, and it is easy to season, and the meat juice can be kept.
Add sake, soy sauce, a pinch of black pepper, garlic and ginger. Mix them together.
Finally add the cabbage, Chinese chive and Japanese leek. Then mix them evenly.
Divide the fillings into 20 pieces.
Put a little water around the edge of gyoza sheet.
Put the filling on the gyoza sheet.If you put the filling closer to the left, you can cover them easily.
And fold in half, and seal the tip of the dumpling sheet.
Make the 7-8 crimps from left to right, and cover the fillings.
Remove the excess air from the dumplings. It prevents the dumplings from expanding during frying.
Put the dumpling on a cutting board, and make the bottom flat.
The flat bottom is easy to make the dumplings being seared when frying. Repeat the step with the remaining ingredients.
Put 1/2 tablespoon of rice oil to a pan, and heat it up over medium heat. Place the half of the dumplings on the pan not to stick together.
Add 80ml of hot water, and put a lid on the pan. Add water until 1/4 of the height of dumplings. If you put water too much, the dumplings will be watery.
During steaming, prepare the sauce to dip.
Extract water from the pan, then pour oil (1/2 teaspoon of rice oil and 1/2 teaspoon of sesame oil) from the edge of the pan not to stick. Move the frying pan lightly to coat the bottom of the dumplings.
Fry them on medium heat until the bottom of dumpling crispy.
Dish them up, and enjoy to eat by dipping them in the sauce.
Ingredients
Directions
Prepare all the ingredients.
Shred the cabbage.
Squeeze the cabbage to remove the excess water.
The drained cabbage prevents the dumplings from being bland, and concentrate the original taste of cabbages.
Cut the Chinese chive into 5mm pieces.
Finely chop the Japanese leek.
Thinly chop the ginger.
Mix the ground meat and salt in a bowl, and mix them until sticky. Mix with only salt, and it is easy to season, and the meat juice can be kept.
Add sake, soy sauce, a pinch of black pepper, garlic and ginger. Mix them together.
Finally add the cabbage, Chinese chive and Japanese leek. Then mix them evenly.
Divide the fillings into 20 pieces.
Put a little water around the edge of gyoza sheet.
Put the filling on the gyoza sheet.If you put the filling closer to the left, you can cover them easily.
And fold in half, and seal the tip of the dumpling sheet.
Make the 7-8 crimps from left to right, and cover the fillings.
Remove the excess air from the dumplings. It prevents the dumplings from expanding during frying.
Put the dumpling on a cutting board, and make the bottom flat.
The flat bottom is easy to make the dumplings being seared when frying. Repeat the step with the remaining ingredients.
Put 1/2 tablespoon of rice oil to a pan, and heat it up over medium heat. Place the half of the dumplings on the pan not to stick together.
Add 80ml of hot water, and put a lid on the pan. Add water until 1/4 of the height of dumplings. If you put water too much, the dumplings will be watery.
During steaming, prepare the sauce to dip.
Extract water from the pan, then pour oil (1/2 teaspoon of rice oil and 1/2 teaspoon of sesame oil) from the edge of the pan not to stick. Move the frying pan lightly to coat the bottom of the dumplings.
Fry them on medium heat until the bottom of dumpling crispy.
Dish them up, and enjoy to eat by dipping them in the sauce.
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