Gyoza are a popular Japanese dish and a delicious snack. While they can seem intimidating to make, they can be easily conquered with some extra preparation.
- 420 g Ground Chicken / Pork (Roughly 1 1/2 c)
- 1 cup Panko
- ¼ cup Brown Sugar
- ¼ cup Soy Sauce (Or ponzu)
- 1 tbsp Lime Juice
- ½ tsp Crushed Red Pepper
- ¼ tsp Curry Powder
- 3 Minced Garlic Cloves
- 30 Gyoza Wrappers (The packages at my supermarket come with 30.)
- 4 Tbsp Olive Oil
In a separate bowl, mix together the brown sugar, soy sauce, lime juice, the red pepper, curry powder, and the minced garlic. Add the sauce to the ground meat and mix well.
Prepare your work surface. You’ll need a small container of water, a plate for the finished product, and a flat surface to work on. I tend to use a cutting board just because it works best for me.
Place your gyoza wrappers on your work surface. Put about a spoonful of your meat mixture on the skins. Dip your finger in the water and wet the edges of the wrapper. Now you’ll need to pinch the two sides together. This video has a great guide on how to achieve the pleats.
Fry the gyoza on low heat in about 2 T of olive oil. Cook for 6-8 minutes, turning every minute or so to prevent them from burning. I use cooking chopsticks to do this. Transfer the finished gyoza to a bowl with a paper towel in it to drain.
Enjoy the finished product.