These "Desperate Gyozas" are made with pork belly, chives, and gyoza wrappers. They save you the trouble of wrapping, and you can enjoy a crispy texture with pan-frying on both sides. They're quick to make and very satisfying. Try them with salt, vinegar, and pepper for a change of taste.
Ingredients
Main Ingredients (12 pieces)
- 250g pork belly slices
- 2 1/2 tsp potato starch
- 50g chives
- Gyoza wrappers, as needed
Seasonings
- [A] Salt and pepper, to taste
- [A] 1/2 tbsp oyster sauce
- [A] 1 tbsp sake
- [Flavor change] Salt
- [Flavor change] Vinegar
- [Flavor change] Pepper
- 50cc water
Steps
- Finely chop the pork belly slices with scissors. Don't chop them too finely like minced meat; cut them roughly.
- Cut the 50g of chives in half, stack them, and finely chop with scissors. [This is the trick!] You can also chop them with a knife. If you want to reduce washing up, do the chopping in the meat packaging.
- Add 2 1/2 tsp potato starch, salt and pepper to taste, 1/2 tbsp oyster sauce, and 1 tbsp sake to the pack with the pork belly. Mix well by hand.
- Place the filling onto the gyoza wrappers, with the rough side facing inwards.
- Moisten the edges of the gyoza wrappers with water and seal them firmly. Repeat for all gyozas.
- Arrange the gyozas in a frying pan heated over medium heat. Moving the pan while cooking will prevent uneven browning.
- Flip one gyoza over. Once you confirm a good browning, add 50cc of water and cover with a lid.
- Once the gyozas are cooked through by the steam, remove the lid and cook over medium heat until the wrappers are crispy.
- Serve with a dipping sauce of your choice, such as a mixture of salt, vinegar, and pepper, gyoza sauce, or chili oil.
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