Our host family Keiko has decided to make gyoza for dinner tonight. I'm happy she is showing us how to make and pinch the gyoza together. Thank you, Keiko, for a great learning experience for Marlon and I. Here are the ingredients used to make gyoza. Recipe for gyoza mixture.
- 1 pound finely minced Napa cabbage (about 1/2 a medium head)
- 1 tablespoon kosher salt, divided
- 1 pound ground pork shoulder
- 1 teaspoon white pepper
- 1 tablespoon minced fresh garlic (about 3 medium cloves)
- 1 teaspoon minced fresh ginger
- 2 ounces minced scallions (about 3 whole scallions)
- 2 teaspoons sugar
- 1 package dumpling wrappers (40 to 50 wrappers)
- Vegetable or canola oil for cooking
Now that the mixture is ready its time for Keiko to show us how to put the meat mixture in the wrappers.
Pan fry first on their flat side with pleats up.
After the gyoza is browned then pour water over them and put a lid on the pan to steam them.
