A recipe for addictive "Bite-Sized Fried Tofu Pouch Gyoza" that's healthy and irresistible, using fried tofu pouches instead of gyoza wrappers. They're incredibly easy to make by just stuffing and baking, and the crispy texture combined with juicy meat filling is exquisite. Perfect as a snack or appetizer.
Ingredients
Main Ingredients (2 servings)
- Cabbage 100g
- Green Onion 10cm length
- Ground Pork 150g
- Fried Tofu Pouches (square shape) 4 pieces
Seasonings
- Salt 1/4 tsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Potato Starch 1 tbsp
- [A] Chinese Chicken Stock Powder 1 tsp
- [A] Sesame Oil 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
- Water 4 tbsp
Steps
- Make a cross cut on 4 square fried tofu pouches and cut into 4 equal pieces each.
- Carefully open the cut fried tofu pouches.
- Pour hot water over the opened fried tofu pouches to remove excess oil.
- Drain the blanched fried tofu pouches in a colander and rinse with cold water to cool them down.
- Squeeze out the moisture thoroughly with your hands.
- Finely chop 100g of cabbage into about 3mm wide strips.
- Add 1/4 tsp of salt to the chopped cabbage and lightly massage.
- Once the cabbage has softened, squeeze out the water thoroughly with your hands and finely mince it.
- Finely chop 10cm of green onion.
- In a bowl, combine 150g of ground pork, 1 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Potato Starch, 1 tsp of Chinese Chicken Stock Powder, 1 tsp of Sesame Oil, 1 tsp of Grated Garlic, and 1 tsp of Grated Ginger.
- Mix well until the mixture becomes sticky and cohesive.
- Add the minced cabbage and green onion to the mixed meat filling and combine until uniform.
- Stuff the opened fried tofu pouches with the meat filling. (Key Tip!) Press the filling firmly, ensuring it reaches the corners of the tofu pouch for a neat shape.
- Fold the corners of the fried tofu pouch together and place them seam-side down in a frying pan.
- Heat the frying pan over medium heat and cook until the bottom of the fried tofu pouches are browned.
- Reduce heat to low-medium, add 4 tbsp of water, cover with a lid, and steam for 5 minutes.
- Turn the pouches over and cook over medium to medium-high heat until the sides are crispy. (Key Tip!) The meat filling is already cooked, so focus on making the fried tofu pouch sides nice and crispy.
- Remove the cooked fried tofu pouch gyoza and arrange them on a plate.
- Serve with your favorite dipping sauce, such as a vinegar-soy sauce mixture or ponzu sauce.
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