Gyoza – Japanese pan-fried dumplings

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Naturally Brewed Soy Sauce Main courses Meat Vegetables Japanese Spring Summer

Total time 60 mins

Preparation time: 60 mins

Fat: 4 g

Protein: 2.9 g

Carbohydrates: 9.6 g

For the filling

300 g white cabbage
30 g leek
1/2 tsp. salt
1 small spring onion
1 garlic clove
10 g fresh ginger
150 g minced meat
1 pack of gyoza dough (= 24 wrappers)
A little potato flour for dusting

For the seasoning

1/2 tsp. salt
½ tsp. sugar
A pinch of pepper
1 tbsp. Kikkoman naturally brewed soy sauce
3 tbsp. sesame oil - (for frying)

Garnish

Approx. 5 tbsp. Kikkoman naturally brewed soy sauce
3 tbsp. vinegar

Preparation

Wash, trim and chop the cabbage and leek. Sprinkle with salt and squeeze well to remove the excess water. Trim, wash and chop the spring onion. Peel the garlic and ginger and chop them.

Combine the meat, all chopped ingredients and the seasonings. Put 1 tbsp. (approx. 15g) of filling on a gyoza wrapper, wet the edges with water and pinch them closed to create a shell-shaped dumpling. Sprinkle the base of the gyoza with potato flour. Repeat for all other gyozas.

Heat up a little oil in a pan, put the gyozas in the pan next to each other and sauté. When the undersides are browned, add water, put the lid on and steam for approx. 3-4 minutes. Remove the lid, drain the water off, add a little more oil and fry the other side of the gyozas until crispy.

Remove from the pan, arrange on plates and serve with a soy sauce and vinegar mixture as a dip.