Original: English

Pan-Fried Dumplings (Gyoza)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A basic grilled dumpling recipe that you can make deliciously at home. Culinary researcher Yukari introduces tips for juicy meat filling and how to grill them to a crispy finish.

📖Cooking Basics

dry（tantanmen）

Steps

First, finely chop the cabbage. Remove the core if present.
🕒 00:58
Cut into slightly thick vertical strips, rotate 90 degrees, and cut into 5mm pieces. Chop roughly, then chop even finer. 【Here's a tip!】 Finely chopping makes it easier to incorporate with the meat.
🕒 01:17
Rinse the finely chopped cabbage lightly under running water and drain well.
🕒 01:48
Add 1/2 tsp salt to the cabbage, mix well, and place over a bowl to drain for about 10 minutes. 【Here's a tip!】 Season with salt and remove excess moisture.
🕒 01:54
Cut the chives into 2mm pieces.
🕒 02:17
Peel the ginger, slice thinly, then cut into thin strips, and finally mince. 【Here's a tip!】 Using minced ginger instead of grated ginger gives a more cohesive flavor and enhances the taste of other ingredients.
🕒 02:25
Cut the garlic in half and remove the sprout. Slice thinly, then cut into thin vertical strips, and mince.
🕒 02:50
Firmly squeeze out the water from the cabbage that has been resting for 10 minutes.
🕒 03:17
Add 150g ground pork and 1/2 tsp salt to a bowl and mix thoroughly until sticky. 【Here's a tip!】 Mixing with salt first makes the meat more sticky and results in juicy, delicious dumplings. Mixing with a rubber spatula or placing the bowl in cold water prevents the meat from heating up and releasing fat.
🕒 03:29
To the sticky ground pork, add 2 tsp sugar, 1 tbsp soy sauce, 1/3 tsp pepper, 1 tsp potato starch, and 1 tsp sesame oil, and mix.
🕒 03:58
Once the seasonings are mixed, add the minced 10g ginger and 1 clove garlic and mix.
🕒 04:12
After everything is mixed, add the chopped 20g chives and the squeezed 180g cabbage and mix. 【Here's a tip!】 If your hands are warm, the meat fat will come out, so chill your hands in cold water before mixing.
🕒 04:20
Cover the meat filling with plastic wrap and chill in the refrigerator for 1 hour. 【Here's a tip!】 Chilling allows the flavors to meld. You can skip this step if you're short on time.
🕒 04:47
Open the bag of dumpling wrappers, take out only the amount you need to prevent them from drying out, and keep the rest in the bag.
🕒 05:01
Prepare water (not listed in ingredients) and moisten the edges of the wrappers.
🕒 05:14
Place the meat filling in the center of the dumpling wrapper, not piled high but spread flat, and moisten the edges of the wrapper with water.
🕒 05:22
Pinch the right edge lightly, gather pleats with your left index finger, and repeat the pinching motion with your right hand.
🕒 05:38
Finally, pinch the top tightly to shape, and flatten the bottom so the dumplings can stand.
🕒 06:02
Spread a thin layer of salad oil in a frying pan.
🕒 06:33
Arrange the dumplings in the frying pan, leaving some space between them, rather than placing them tightly together.
🕒 07:05
Heat over medium heat.
🕒 07:16
Add 80ml hot water to the frying pan, cover with a lid, and steam-fry. 【Here's a tip!】 Using hot water prevents the pan from cooling down and resulting in a soggy finish. Be careful as oil may splatter.
🕒 07:18
When you hear sizzling sounds, remove the lid and let the moisture evaporate.
🕒 07:33
For the finishing touch, drizzle 1 tsp sesame oil and spread it evenly.
🕒 07:48
Increase heat to medium-high and fry for about 1.5 minutes to achieve a nice brown color. 【Here's a tip!】 Frying over medium-high heat makes the dumplings crispy.
🕒 07:59
Once they have a good brown color, transfer to a plate.
🕒 08:09