Found this yummy recipes online! TJ and I love Japanese food! It can be quite expensive if you opt to dine out in a good Japanese restaurant. So I have decided to try to make my own Gyoza.  Gyoza is something we wouldn’t missed as entree whenever we dine in a Japanese restaurant.

Here is my version of Gyoza!

Ingredients:

2 cups of shredded Wom-Bak (Chinese Cabbage)
1/2 teaspoon salt
400g chicken mince (traditionally Gyoza is made with pork mince, but I used chicken mince instead)
1/2 tablespoon freshly grated ginger (I used Gourmet Garden ginger in tube)
2 – 3 cloves garlic, finely minced
2 teaspoon miso paste
1 teaspoon sesame oil
1 teaspoon crushed red chili pepper
1/4 teaspoon sugar
1X pack of dumpling wrappers (around 30 wrappers)

Dipping Sauce:

6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)

Method:

1. Place minced cabbage with the salt in a large bowl and let it sit for 10 minutes.  Then using both hands, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl.

2. Add the pork, ginger, garlic, miso, sesame oil, crushed red pepper, and sugar.  Mix everything together with your hands until all the ingredients are evenly distributed.

3. Have a small bowl of cold water ready.  Lay a Gyoza wrapper on a dry work surface, and place a teaspoon of the meat mixture in the center of the wrapper.  Dip a finger in a cold water and trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together.  Holding the filled half-circle, pleat the top of the wrapper, pressing it to the flat edge of the wrapper at the back.

4. In a frying pan, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit with the pleated-wrapper edge up.  Cook the Gyoza for 3 minutes, or until nicely browned on the bottom.

5. Once the bottoms are nicely browned, pour in 1/4 cup of the water into the frying pan.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil.  Place the lid over the frying pan to steam the Gyoza for about 2 minutes.

6. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, that means the Gyoza is ready! Serve the dumplings hot accompanied by the dipping sauce.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl.