Crispy Gyoza: Step-By-Step Recipe
It's crispy on the outside but juicy on the inside making it one of the best Gyoza recipes you'll ever try!
Ingredients
- 9oz/250g Pork mince
- 1 tbsp Soy sauce
- ⅔ cup Cabbage finely chopped
- ½ tsp Ginger grated
- ½ cup Scallions finely chopped
- 2 tsp Plain flour
- 1 tbsp Sake
- 1 tbsp Sesame oil
- 24 sheets Gyoza wrappers
- 1 tsp Salt
- A pinch of Pepper
- ½ cup Water
- 4 tsp Katakuriko (Potato Starch)
Instructions
- Begin by combining finely chopped cabbage and salt in a bowl. Toss them together. And allow them to sit for five minutes to extract the cabbage's moisture. Afterwards, extract the moisture from the cabbage. Do it by squeezing it and discarding the liquid.
- In a large mixing bowl, combine ingredients. Such as squeezed cabbage, pork mince, soy sauce, sake, sesame oil, ginger juice, salt, and pepper. Mix everything together.
- Next, place a tablespoon of the filling in the centre of each gyoza wrapper. And seal the edges by pinching them together. Repeat until all the filling completes.
- Heat some oil in a frying pan over medium heat, arrange the gyoza in a circle, and let the bottoms brown slightly. In a separate bowl, mix together potato starch, flour, and water. Once the gyoza bottoms have slightly browned, pour the starch mixture into the pan.
- Cover the pan with a lid and steam the gyoza over low heat for approximately five minutes. Take off the lid and allow the water to evaporate so that the starch mixture can form a crispy lattice. You can increase the heat to medium, but be cautious not to burn the gyoza bottoms.
- Lastly, turn off the heat and serve the gyoza with the bottom facing up on a plate.
Notes
- Use the right wrapper: The wrapper should be thin and slightly translucent. Avoid using thick wrappers as they may become too chewy when cooked.
- Keep the filling dry: Prevent the filling from becoming too wet. Make sure to squeeze out all the moisture from the cabbage.
- Use a non-stick pan: A non-stick pan will help to prevent the gyoza from sticking and tearing. Make sure to heat the pan before adding oil.
- Don't overcrowd the pan: Overcrowding the pan can result in steaming instead of frying. Leave enough space between the gyoza to allow them to cook.
- Steam the gyoza first: Before adding the starch mixture, steam the gyoza for a few minutes. This will ensure that the filling is cooked through.
- Add the starch mixture at the right time: Wait until the bottoms are slightly browned before adding the starch mixture. Pour it around the gyoza, not on top of them.
- Let the water evaporate: Add the starch mixture. Cover the pan with a lid and let the water evaporate. This will allow the starch to form a crispy lattice.
- Serve immediately: Gyoza tastes well when served hot and crispy. Serve them immediately after cooking to enjoy the perfect texture.