Japanese Gyoza Recipe 🥟

Cook Time: 30 minutes
Prep Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: Approximately 100 gyoza

Description:

Indulge in the delightful flavors of homemade Japanese Gyoza with this recipe. Though it demands a bit of your time, the end result is absolutely worth it. Utilizing a gyoza press simplifies the process, enabling you to create a batch of 100 gyoza at once. Freeze any extras (uncooked) for future cravings. And let’s not forget the dipping sauce – it’s so irresistibly tasty that you might find yourself sneaking a taste in the dead of night. Mmmmm!

Ingredients:

• 1 pound pork sausage
• 1 tablespoon soy sauce
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1 bunch green onions, finely chopped
• 4 teaspoons fresh ginger, grated
• 6 leaves cabbage, shredded
• 2-3 cups beef broth
• 1/2 cup tahini
• 1/2 cup rice vinegar
• 2 tablespoons Japanese soy sauce
• 1 teaspoon sugar
• 1/3 cup light corn syrup
• 1/3 cup fresh garlic, minced
• 1/3 cup szechwan pepper
• 1/4 cup green onions, chopped

Instructions:

1. In a large skillet, brown the pork sausage over medium-high heat.
2. Add soy sauce and chili oil while sautéing.
3. Once the meat is browned, add chopped garlic, green onions, and grated ginger. Fry for several minutes until fragrant.
4. Incorporate the finely chopped carrots and shredded cabbage into the skillet. Cook until the cabbage is wilted.
5. Pour in the beef broth, cover the skillet, and allow the mixture to steam until the liquid reduces.
6. Transfer the cooked mixture to a bowl and let it cool.
7. Prepare the gyoza wrappers by brushing water around the edges.
8. Spoon the cooled filling onto each wrapper, then seal them using a gyoza press or by pinching the edges together, creating small folds.
9. Heat a small amount of peanut oil (less than 1/4 cup) in a pan.
10. Add several gyoza to the pan and brown them on both sides.
11. Carefully pour in 1/4 cup of water and quickly cover the pan. Allow the gyoza to steam until the liquid evaporates.
12. Remove the cooked gyoza from the pan and let them cool. This recipe yields about 100 gyoza.
13. For best results, freeze any extra gyoza in a single layer.
14. *Tip: You can prepare the filling a day in advance and assemble the gyoza just before cooking.
15. To make the dipping sauce, combine all sauce ingredients in a blender or food processor.
16. Blend at high speed until smooth.
17. Pour the sauce into a small serving bowl and garnish with a few drops of chili oil for extra heat, if desired.

Nutritional Information (per gyoza):

• Calories: 36.9
• Fat: 2.8g
• Saturated Fat: 0.8g
• Cholesterol: 6.5mg
• Sodium: 100mg
• Carbohydrates: 1.3g
• Fiber: 0.2g
• Sugar: 0.7g
• Protein: 1.8g

Notes:

• This recipe is perfect for gatherings where the whole family can participate in the gyoza-making process.
• The dipping sauce can be adjusted to suit your taste preferences, adding more chili oil for extra spiciness.
• Enjoy these homemade gyoza as appetizers, snacks, or even as a main dish accompanied by rice and steamed vegetables. They’re sure to be a hit!