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Gyoza Recipe Japanese Pan Fried Dumplings

Prep
Cook
Serves 6people
Ingredients
Wonton Wrappers
Oil, for pan-frying
Water, for steaming
Filling
8
oz ground pork
2
oz cabbage, shredded and cut into small pieces
1
thumb-sized ginger, peeled and grated
1
clove garlic, peeled and grated
1/2
tbsp cornstarch
1 1/2
tbsp Mizkan (Bonito Flavored) Soup Base or 1 tablespoon soy sauce
1/2
tbsp sake
3
dashes white pepper
1/2
tsp sesame oil
1
tbsp chopped scallion, green part only
pinch of salt
Ponzu Dipping Sauce:
4
tbsp Japanese Ponzu
1/2
tsp sesame oil
Directions
1.
In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
2.
In a dipping bowl, combine the Ponzu with the sesame oil. Stir to blend well.
3.
To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
4.
Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
5.
Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce.

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