Fried Japanese Gyoza
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza (pronounced “yo-za”) can be filled with meat, vegetables, or minced tofu. They make a great stand-alone meal, or a versatile appetizer for your next dinner party.
- Yield
- 24 dumplings (serves 4)
Directions
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In a large bowl, combine the cabbage, mushrooms, garlic, ginger, soy sauce, chives, soy sauce, sake, sesame oil, salt, and black pepper. Add the ground chicken (raw). Stir until the meat is tacky. Filling should be tacky but not overly wet.
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Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the outer rim with water. Fold the wrapper in half (triangular shaped). Using your fingertips, make pleats on one side of the wrapper, working from one side to the other. Seal the pleated side to the other half of the wrapper so it is fluted on one side and lays flat on the other. Repeat with the remaining wrappers and filling.
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In a large nonstick frying pan, heat 1/4 cup of the vegetable oil over medium heat. When oil is shimmering, use tongs to add dumplings to the pan. Do not crowd. Shallow fry for 2-3 minutes, until the bottom has a golden edge. Do not flip over. Fry the flattened bottom side only. Remove to a plate with paper towel and continue frying in batches.
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Pour 1/4 cup of water into the pan, re-add fried dumplings on the non-fried side down. Again, do not overcrowd. Steam the dumplings until the water is mostly evaporated, 2-3 minutes. Continue cooking until the water is completely evaporated. Do not flip to keep the fried edge crispy.
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Remove gyoza to a plate and cover with foil. Continue steaming the remaining dumplings in batches.
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Enjoy with soy sauce.
From Shawnie's class “Asian Dumpling workshop”
