Gyoza

Step 1/10

• 200 g Napa cabbages
• 125 g white cabbages

• cutting board
• knife
• bowl (large)

Finely cut both cabbages into small pieces and place in a large bowl.

Step 2/10

• 5 g chives
• 2½ g ginger
• 2 cloves garlic
• 1 stalks scallions

Finely cut chives, scallions, garlic, ginger and set aside in the large bowl with the cabbages.

Step 3/10

• 250 g ground pork

Add ground pork to the vegetable mixture.

Step 4/10

• ½ tbsp soy sauce
• ½ tbsp sesame oil
• ½ tbsp oyster sauce
• ½ pinch salt
• ½ pinch pepper

Add soy sauce, sesame oil, oyster sauce, salt and pepper to the mixture. Mix well and knead with your hands until well combined.

Step 5/10

• 1 packages Gyoza wrappers
• 25 ml water

• bowl (small)
• Spoon

Have a small bowl ready, filled with water, for dipping your fingers. Take a gyoza wrapper and place it in the palm of your hand. Dip your finger in the bowl of water, and wet the edge of the gyoza wrapper. Use a spoon and take a small amount of filling and place it in the middle of the wrapper.

Step 6/10

Fold the wrapper in half. Then starting from the left side, use your thumb and index finger to pinch the pleat along one side, forming roughly 4 or 5 pleats. Make sure to seal the wrapper and prevent any filling from spilling as you fold along.

Step 7/10

• Tray

Place finished gyoza on a tray, or plate, as you continue filling the rest of the wrappers.

Step 8/10

• ½ tbsp vegetable oil

• frying pan (large, with lid)

Heat oil in a large frying pan. Once heated, place the gyoza in a single layer, in two rows. Cook until the bottom of the gyoza is lightly golden, roughly 3 min.

Step 9/10

• 50 ml water

Pour water into the pan around the gyoza and place a lid. Steam the gyoza until the water is evaporated, roughly 5 min.

Step 10/10

• ½ tbsp soy sauce (for serving)
• ½ tbsp vinegar (for serving)
• ½ drop chili oil (for serving)

Transfer to a plate and serve with a mixture of soy sauce, vinegar and chili oil (optional) as dipping sauce. Enjoy!

Enjoy your meal!