Recipe of Perfect Gyoza (Japanese Potsticker)

Gyoza (Japanese Potsticker)
Gyoza (Japanese Potsticker)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, gyoza (japanese potsticker). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

To begin with this particular recipe, we must prepare a few components. You can have gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Gyoza (Japanese Potsticker):
  1. Take 1 1/2 cups green cabbage, very finely chopped
  2. Take 1 tsp salt, separated
  3. Make ready 500 g ground mince beef
  4. Take 1 cup garlic chives, finely chopped
  5. Prepare 1 garlic cloves, crushed
  6. Take 1 tsp ginger, grated
  7. Make ready 1 tsp sesame oil
  8. Make ready 1 tbsp cornstarch / corn flour
  9. Take 2 tsp soy sauce
  10. Take 1 tsp cornflour (cornstarch) - for tray
  11. Get 40-45 round wonton (gyoza) wrappers
  12. Get 3 tbsp vegetable oil (or other cooking oil)
Instructions to make Gyoza (Japanese Potsticker):
  1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
  2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
  3. Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
  4. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
  5. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
  6. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
  7. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
  8. Plate and serve.
  9. Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!

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