Learn how to make Japanese dumplings at home! Making gyoza is also a fun activity with family and friends!
INGREDIENTS
-1lb ground pork
-1 small zucchini
-1 handful shredded carrots
-1 cup shredded napa cabbage
-2 scallions
-1 egg, whisked
-3 tablespoons soy sauce
-1 teaspoon minced garlic
-1 teaspoon minced ginger
-1/2 teaspoon salt
-2 packages gyoza wrappers
-Vegetable oil
DIRECTIONS
1. Grate the zucchini, chop the shredded carrots down to a smaller size, shred the napa cabbage, and thinly slice the scallions. Add the zucchini to a clean kitchen towel, and use the towel to squeeze out the excess liquid from the zucchini.
2. In a large bowl, mix together the pork, zucchini, carrots, napa cabbage, scallions, egg, soy sauce, garlic, ginger, and salt.
3. Lay out the gyoza wrappers and spoon a little over 1/2 a tablespoon of the pork mixture onto each wrapper. Using your finger, rub water along the edge of the wrapper and fold in half to create a half moon shape. Pinch the edges to seal.
*** At this point, you can line a large baking sheet with parchment paper and half the gyoza. Place the gyoza in the freezer until frozen and add them to a freezer bag. The gyoza will last about 3 months in the freezer.
*** For the remaining gyoza:
4. Preheat the oven to 350 degrees and heat 2 tablespoons of vegetable oil in a large skillet. Spray a large baking sheet with cooking spray.
5. Cooking in batches, cook the gyoza 30 seconds to 1 minute per side until browned. Add more vegetable oil as necessary. Place the cooked gyoza on the oiled sheet pan and bake for about 3 minutes to ensure the pork is cooked inside. Serve with soy sauce on the side.
*** Note that many recipes call for you to add water to the skillet, cover the skillet, and steam the gyoza. However, in my experience, I found that this technique makes the gyoza soggy and makes the wrappers rip easily.