Original: English

Ziploc Dumplings (Gyoza)

Okuzono-style gyoza are charmingly easy to make using a ziploc bag. From making the filling to folding and frying, it's stress-free, and even those who aren't good at cooking can make them without failure. They can also be frozen, making them perfect for meal prep. Don't miss the tips for using leftover wrappers!

Steps

Finely chop 1 leek.
🕒 01:21
Put the finely chopped 1 leek into a ziploc bag.
🕒 04:06
Add 1/4 tsp salt to the ziploc bag and knead well. [This is the key!] Using the green parts of the leek makes the ground pork soft and fluffy.
🕒 04:19
Add 1 tbsp potato starch and knead well into the leek until the potato starch is evenly mixed. [This is the key!] Firmly kneading the potato starch into the leek prevents moisture from the filling from escaping during cooking and helps the leek and ground pork stick together.
🕒 04:39
Add 150g ground pork, 1 tbsp soy sauce, 1 clove grated ginger, and a little sesame oil to the bag with the kneaded leek.
🕒 05:08
Knead well from the outside of the bag until everything is mixed. [This is the key!] If using ground pork with a lot of fat, sesame oil is not necessary.
🕒 05:36
The gyoza filling is ready. [This is the key!] Gyoza should be well-seasoned; reducing the salt in the dipping sauce afterwards will provide higher satisfaction.
🕒 06:00
Cut the edge of the gyoza wrapper bag and squeeze the filling onto the wrappers like a piping bag.
🕒 07:14
Moisten two points on the edge of the gyoza wrapper and fold in half.
🕒 07:54
Make one pleat in the center of the folded wrapper. [This is the key!] Making one pleat allows the gyoza to stand up during cooking, so you can arrange many in the frying pan and cook them all at once.
🕒 08:16
Arrange the wrapped gyoza on a tray lightly dusted with a little potato starch. [This is the key!] Dusting with potato starch makes the bottom crispy and prevents the wrappers from becoming watery.
🕒 08:49
If freezing, freeze the wrapped gyoza on the tray immediately, then peel them off once frozen and place in a storage bag. [This is the key!] Do not thaw frozen gyoza; cook them from frozen.
🕒 10:17
Heat the frying pan over medium heat. Once the water has evaporated, add a little sesame oil and arrange the gyoza.
🕒 11:12
Cook until the bottoms are browned. [This is the key!] To take advantage of the potato starch, cook the bottoms until crispy before adding water.
🕒 12:10
Pour in 100cc water and cover with a lid, then steam over medium heat for about 10 minutes. [This is the key!] 100cc of water for about 10 minutes of steaming is the golden ratio for gyoza.
🕒 12:29
After steaming, if there is any remaining moisture in the frying pan, increase the heat and evaporate it completely. [This is the key!] Completely evaporating the moisture ensures a crispy bottom and prevents sticking or peeling.
🕒 13:39
Check that the gyoza are peeling off the bottom of the frying pan and can move. [This is the key!] Deterioration of the non-stick coating on the frying pan can also cause them to not peel off.
🕒 14:42
Once some of the moisture has evaporated, pour in the finishing a little sesame oil around the edges of the pan and cook until crispy.
🕒 15:16
Cover the frying pan with a plate, flip it over, and serve.
🕒 15:39