Spicy Pork Gyoza
Spicy Pork Gyoza recipe is a dish you just have to make and seriously don't be intimidated by the crimping... it's easier than you think!
Ingredients
- 1/2 cup nira grass aka garlic chives, finely chopped (substitute chives)
- 1/2 lb. (250 g) ground pork
- 1 cup green cabbage, finely chopped
- 1 tbsp. fresh ginger, minced
- 2 large cloves garlic, pressed
- 1 1/2 tbsp. chili oil, or more to taste see Recipe
- 1/2 tbsp. sesame oil tips & tricks
- 1/2 tbsp. Shaoxing cooking wine
- 1/2 tbsp. low-sodium soy sauce
- 1/2 tsp. granulated sugar
- 1/4 tsp. ground Himalayan sea salt, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 30 wonton wrappers or dumpling wraps, or more if needed
- 2 tbsp. canola oil, or more if needed
- 2 tbsp. water
- Gyoza sauce, for serving see Recipe
Directions
- In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended.
- Cover with plastic wrap and transfer to the refrigerator for 1 hour.
- Scoop up some meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over.
- For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until you reach the other end. To make it look prettier, bend it to form a crescent shape. Place the gyoza on a lightly floured plate. Keep filling the gyoza until all the meat mixture is gone.
- In a non-stick skillet over medium-high heat, add canola oil. When it gets hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned.
- Pour in water, cover and steam for 3 minutes.
- Remove them from the heat and serve immediately with gyoza sauce.