This recipe is for fried gyoza (dumplings). Many restaurants actually use frozen dumplings, but this is how you make them by hand. They taste the best right after you pull them out of the fryer.
Yield: 4 servings
Time: 30 minutes
Ingredients
- 30 gyoza wrappers
- 3/4 lb ground pork
- 1/2 lb hakusai (Chinese cabbage)
- 1 dried shiitake mushroom (soaked in water for 10 mins, then sliced)
- 1 clove garlic (minced)
- 1 tsp ginger (minced)
Spices
- 1 tsp soy sauce
- 1 tsp sake
- 1/4 tsp sesame oil
- Dash of salt and pepper
- Soy sauce for dipping
Preparation
- Add pork, Chinese cabbage, shitake, garlic, soy sauce, sake, sesame oil, salt and pepper in a bowl, and knead
- Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the water, and spread it around the edge of the gyoza wrapper. Fold in half and pinch softly around the edge
- Heat oil to 375°F (190°C) and fry gyoza for 3 minutes. (6-7 pieces at a time)
- Serve gyoza with soy sauce
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