Gyoza (Japanese Dumplings)

Gyoza - Japanese pan -fried dumplings filled similar to arena pork and veggies afterward a understandable dipping sauce. They make a loud dinner and freeze in fact in point of fact well for later. This recipe is courtesy of [Dinners, Dishes, and Desserts](https://dinnersdishesanddesserts.com/).

The ingredient of Gyoza Japanese Dumplings

• 50 gyoza wrappers
• 1 tablespoon vegetable oil per batch of gyoza
• 1 4 cup water per batch of gyoza
• 1 teaspoon sesame oil per batch of gyoza
• 3 4 pound field pork
• 2 1 2 cups cabbage finely chopped
• 1 4 cup green onions finely chopped
• 1 clove garlic minced
• 1 inch ginger minced
• 1 tablespoon sake
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 2 teaspoon salt
• 1 4 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar

The Instruction of gyoza japanese dumplings

• in a bowl mix together all of the ingredients for the filling until well blended filling ingredients 3 4 lb ground pork 2 1 2 cups cabbage 1 4 cup green onions 1 clove garlic 1 inch ginger 1 tbsp sake 1 tbsp sesame oil 1 tsp soy sauce 1 2 tsp salt 1 4 tsp black pepper
• to fill the dumplings start by putting a small amount of filling into the center of your wrapper about 2 teaspoons
• next dip your finger in water and wet the outside 1 4 inch of the wrapper all the way around
• while holding the wrapper fold it in half over the filling then starting at one edge use your thumb and forefinger to make pleats about 1 4 inch apart u202f
• once you make one pleat press down gently to seal the dough together and move onto the next one in the end you will have about 6 pleats from one end to the other u202f
• place the dumpling on a lined baking sheet gently pressing down to flatten the bottom this is what will get browned while you are cooking them u202f
• to cook the dumplings pour 1 tbsp vegetable oil into a large non stick skillet and heat over medium high heat once the oil is hot arrange the dumplings in the pan for a batch of gyoza you can fit 8 12 dumplings in the pan depending on the size
• cook for about 3 minutes until the bottoms are starting to turn golden brown
• pour 1 4 cup water into the pan and cover to steam for 3 4 minutes until the water is evaporated
• drizzle 1 tsp sesame oil around the pan and cook for an additional 3 minutes until the gyoza are golden brown and crispy on the bottom
• remove from the pan and serve
• to make the dipping sauce mix together 2 tbsp soy sauce and 2 tbsp rice vinegar