Yaki Gyoza Oriental Style
|Ground pork||4 1⁄4 Ounce (120 gram)|
|Cabbage||3 1⁄2 Ounce (100 gram)|
|Onion||1 3⁄4 Ounce (50 gram)|
|Garlic chives||1 3⁄4 Ounce (50 gram, Nira)|
|Soy sauce||1⁄2 Tablespoon|
|Sesame oil||1⁄2 Tablespoon|
|Potato starch||1 Tablespoon|
|Grated garlic||1 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Oyster sauce/1 teaspoon chinese soup base||1⁄2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Flour||1 Tablespoon (for dusting)|
|For gyoza sauce|
|Vinegar||1 Tablespoon (Black/White)|
|Soy sauce||1 Teaspoon|
|Rayu/Sesame oil||1 Teaspoon (a type of Chili Oil, adjust quantity as needed)|
1. Cut the cabbage leaves into strips. Chop them into small pieces about 1/8 inch size.
2. Slice the onion wedges but leave the root part attached. Chop the onion into small pieces. It could also be 1/8 inch pieces.
3. Chop the garlic chive stems first. Then cut the leaf part in half and chop them finely.
4. Grate the garlic clove and the ginger.
1. Knead the minced meat until it is bit gluey.
2. Add soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic and ginger and oyster sauce to the ground pork.
3. Knead the mixture thoroughly.
4. Add the chopped cabbage, garlic chives and onion to this mixture.
5. Mix until they are evenly mixed.
6. Cover the bowl with a plastic wrap.
7. Keep the bowl in the fridge for 30 minutes.
GYOZA FILLING DIRECTION
1. Sprinkle some flour on a baking sheet.
2. Scoop some filling and spread on gyoza skin.
3. Wet the edges of the gyoza skin and start folding the skin with pleats on one side.
4. Place them on the baking sheet.
GYOZA SACUE DIRECTION
1. Put black vinegar and soy sauce in a small bowl.
2. Stir lightly.
1. Heat sesame oil in a pan over medium heat.
2. Line up half of the gyoza in the heated pan.
3. Pour boiling water until they are half covered.
4. Cover the pan and cover over medium high heat for 6-7 minutes.
5. When all the water has evaporated and the gyoza starts to sizzle, add some more sesame seed oil to the pan.
6. Replace the lid and cook for 1-2 more minutes.
7. When the bottom of the gyoza becomes golden brown, remove the gyozas with a spatula and place in a plate with the bottom side up.