I feel like gyoza are really trendy these days, it’s like they’ve just come out of no where and been like “Hey, I’m a delicious morsel of goodness so put me in your mouth and eat hundreds!” Am I the only one who pretend that food talks… Yep… Ok…
These are actually so simple to make but there are a few simple things you must follow for the ULTIMATE GYOZA (and take it from me, because I’m half Japanese – I know my stuff!)
1. You must use cornstarch.
2. The cabbage to pork gyoza must be 70:30.
3. The cabbage to pork gyoza must be 70:30.
Seriously, the cabbage to pork ratio is beyond important, the cabbage makes it moist and yum!
So I’ll say it again : The cabbage to pork gyoza MUST be 70:30!
Gyoza dairy free
For the gyoza:
150g sweetheart cabbage
150g lean pork
2 heaped teaspoons cornstarch
1/4 teaspoon grated garlic
1/2 garlic clove, grated
24 gyoza skins
2 tbsp sunflower oil
1/4 cup water
Salt and pepper
For the dipping sauce:
1 tbsp soy sauce
1 tbsp malt vinegar
Few drops of sesame oil
Shred cabbage into small pieces, or alternatively just chop it up.
Place pork mince in a bowl and mix pork with hands until sticky and goopy.
Add the garlic, ginger, cornstarch, salt and pepper into the mince and mix again.
Combine the cabbage until thoroughly mixed.
Place a small amount into the centre of the gyoza skin and add water to the edge of it (it acts as glue) and fold over.
Once gyoza are made, pour oil into a pan and when heated, add the gyoza.
Cook until golden underneath then pour water into the pan and put a lid on it.
Steam for two minutes then serve with dipping sauce.