Gyoza | Recipe Cart

Name: Gyoza | Recipe Cart
Total time: 60 min
Ingredients: 1 pkg gyoza wrappers ((52 sheets) (or use my homemade recipe)); 1 Tbsp neutral-flavored oil (vegetable, canola, etc) ((for frying each batch of gyoza)); ¼ cup water ((for frying each batch of gyoza)); 1 tsp sesame oil (roasted) ((for frying each batch of gyoza)); ¾ lb ground pork ((340 g)); 5 oz cabbage ((2-3 leaves, 140 g)); 2 green onion/scallion ((15 g or 0.5 oz)); 2 shiitake mushrooms; 1 clove garlic ((minced)); 1 inch ginger ((2.5 cm) (fresh, grated)); 1 tsp sake ((It's to remove the unwanted smell of the meat; you can skip if you don't consume alcohol)); 1 tsp sesame oil (roasted); 1 tsp soy sauce; ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); freshly ground black pepper; 1 Tbsp rice vinegar; 1 Tbsp soy sauce; ⅛ tsp la-yu (Japanese chili oil) ((optional))

getrecipecart.com

Crispy gyoza recipe with pork, cabbage, and aromatic spices; serves 52, prep & cook in 30 minutes each. Perfect for potstickers!

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Cooking tools:

Nonstick skillet
Grater
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Plastic wrap
Zip-top bag
Kitchen towel
Plate
Stove
Microwave
Freezer

Ingredients

1 pkg gyoza wrappers ((52 sheets) (or use my homemade recipe))
1 Tbsp neutral-flavored oil (vegetable, canola, etc) ((for frying each batch of gyoza))
¼ cup water ((for frying each batch of gyoza))
1 tsp sesame oil (roasted) ((for frying each batch of gyoza))
¾ lb ground pork ((340 g))
5 oz cabbage ((2-3 leaves, 140 g))
2 green onion/scallion ((15 g or 0.5 oz))
2 shiitake mushrooms
1 clove garlic ((minced))
1 inch ginger ((2.5 cm) (fresh, grated))
1 tsp sake ((It's to remove the unwanted smell of the meat; you can skip if you don't consume alcohol))
1 tsp sesame oil (roasted)
1 tsp soy sauce
¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) ((optional))