Original: English

Dumplings (Gyoza)

A recipe for the ultimate gyoza overflowing with meat juice. The savory flavor of napa cabbage and ground pork is concentrated, and the meat juice, thickened with gelatin, is irresistible. This is a masterpiece from culinary researcher Ryuji, allowing you to enjoy authentic restaurant-level pan-fried gyoza at home. The special egg yolk dipping sauce further enhances the deliciousness.

📖Cooking Basics

homemade（ramen）

Steps

Finely chop 120g napa cabbage. [This is the key!] Since this is homemade gyoza, don't squeeze out the water like in restaurants. Use the delicious moisture from the cabbage as meat juice.
🕒 03:25
Sprinkle 1/4 tsp salt over the finely chopped napa cabbage.
🕒 04:03
Finely chop 1/2 bunch (50g) chives.
🕒 04:53
Finely chop 1 piece beef fat. [This is the key!] By finely chopping and adding it to the meat mixture, you'll get juicy meat juice. Lard can also be used as a substitute.
🕒 05:12
In a bowl, add 180g ground pork, the chopped beef fat, 2 tsp oyster sauce, 1 tsp soy sauce, 1 1/2 tsp sesame oil, 1/2 tsp Somin Shantang, 2 tsp powdered gelatin, 1 tbsp sake, 5g ginger, and to taste black pepper. [This is the key!] Powdered gelatin adds thickness to the meat juice and prevents it from flowing out.
🕒 05:33
Knead the ground pork, seasonings, and chopped beef fat until sticky.
🕒 06:41
Place the meat mixture onto 10 large gyoza wrappers and moisten the edges of the wrappers with water.
🕒 07:16
Fold the gyoza. [This is the key!] Fold the moistened wrapper once, then make two more pleats and fold them over. Don't worry if you can't fold them perfectly; the taste won't change.
🕒 07:20
Heat 1 1/2 tsp oil in a frying pan and arrange the gyoza radially, pressing the bottoms parallel to the pan. [This is the key!] Aligning the bottoms parallel increases the surface area for browning, resulting in a more savory flavor.
🕒 08:38
Heat the frying pan over medium heat.
🕒 09:04
Mix 70cc water and 1 tsp all-purpose flour.
🕒 09:12
Once the bottoms of the gyoza are nicely browned, pour in the flour-water mixture, cover with a lid, and steam-fry over medium heat until the liquid has mostly evaporated. [This is the key!] Steaming with water vapor cooks the gyoza through to the center, and steam-frying creates a crispy texture.
🕒 09:33
Once the liquid has evaporated, drizzle 1 1/2 tsp sesame oil (for finishing) over the entire pan and cook with the lid off until crispier. [This is the key!] Cooking with the lid off results in an even crispier texture.
🕒 10:09
Once the gyoza are browned, turn off the heat.
🕒 10:39
In a bowl, mix [A] 1 tbsp soy sauce, [A] 1 tbsp vinegar, [A] to taste chili oil, and [A] 2 dashes MSG(Ajinomoto) to make the dipping sauce.
🕒 11:05
In a separate dish, mix [B] 1 egg yolk, [B] 2 dashes MSG(Ajinomoto), and [B] to taste soy sauce to make the egg yolk dipping sauce.
🕒 11:11
Arrange the gyoza on a plate and enjoy with your preferred dipping sauce.
🕒 10:59