Gyoza (Japanese Potsticker).
you can cook Gyoza (Japanese Potsticker) using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Gyoza (Japanese Potsticker)
- Prepare 1 1/2 cups of green cabbage, very finely chopped.
- Prepare 1 tsp of salt, separated.
- Prepare 500 g of ground mince beef.
- You need 1 cup of garlic chives, finely chopped.
- It's 1 of garlic cloves, crushed.
- You need 1 tsp of ginger, grated.
- It's 1 tsp of sesame oil.
- It's 1 tbsp of cornstarch / corn flour.
- Prepare 2 tsp of soy sauce.
- Prepare 1 tsp of cornflour (cornstarch) - for tray.
- Prepare 40-45 of round wonton (gyoza) wrappers.
- It's 3 tbsp of vegetable oil (or other cooking oil).
Gyoza (Japanese Potsticker) instructions
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly..
- 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..
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour..
- 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)..
- 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..
- 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..
- 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..
- Plate and serve..
- Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!.