Mari’s Homemade Cooking Recipes

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(8 votes)

How to Gyoza (Japanese pan-fried dumplings)
餃子


Ingredients:

• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin

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1 Finely chop the chives and cabbage leaves.

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2 Place the meat, chopped chives, cabbage leaves, and garlic into a bowl.

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3 Mix all of the ingredients by hand for 5 minutes.

4 Let it sit.

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5 Place a spoonful of the mixture onto a dumpling skin and fold the skin in half to make a semi-circle. Seal the edge.

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6 Place some gyoza in a pan. Heat it until the bottom becomes brown.

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7 Add about 1/4 cup of water into the pan. Place a lid on the pan and steam the gyoza for 5 minutes.

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As for the gyoza dipping sauce, it depends on your personal taste, but I usually mix rice vinegar and soy sauce 1:1. Sometimes I add chili oil (Ra-yu) to the sauce :)

The complete article can be found in Issue #275 of the Tokyo Journal. Click here to order from Amazon.

Written By:

Mari Nameshida

Tokyo Journal columnist Mari Nameshida is a Japanese cooking instructor, Chinese herbal medicine advisor, Registered Nurse, and a food lover. It is her hope that through her Cooking with Mari classes, her blog and this column that people from around the world will gain a better understanding of Japanese culture through gaining an appreciation of Japanese food.



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