Ingredients (24 gyoza)
- 300 g Ground Pork
- 50 g Chopped onion
- 50 g Spring onion finely chopped
- 1 tbsp Soy Sauce
- 1 tsp Sugar
- Pepper to taste
- 1 tbsp Sake
- 1/2 tbsp Sesame Oil
- 1 tbsp Potato Starch
- 2 Garlic cloves minced
- 1/2 tsp Grated Ginger Root
- 24 Gyoza Wrappers
- In a bowl combine all the ingredients and mix them well. Cover the bowl with a plastic wrap. Keep it in the fridge for 30 minutes to make all the ingredients blend well together.
- Let's wrap the filling with gyoza wrappers, Scoop about 1 tsp of the filling and spread it into the wrapper.
- Wet the edges of the wrapper then fold the wrapper in half and begin forming pleats only on one side.
- Place Gyoza on a tray with baking sheet.
Let's cook the gyoza.
- Heat 1 tsp of sesame oil in a frying pan over medium heat. Arrange them well in the pan. Make a little space between each Gyoza so that they don't stick together.
- Pour over 1/2 cup of boiling water until they are half submerged. Cover them with a lid on and cook over medium-high heat for about 6 minutes.
- When the bottom becomes golden brown, turn off the heat and remove the gyoza.
Plate the gyoza and enjoy them with soy sauce or your favourite sauce!
The uncooked filling will easily go bad even if stored in the fridge so cook it as soon as possible or place them in the freezer for not more than a month.
*** On this particular recipe I decided not to include cabbage in the filling.