Gyoza (Japanese Pork Dumplings) 日式煎餃子

Pan-fried Japanese dumplings with pork and cabbage filling, a delicious appetizer or side dish. Golden and crispy bottom with juicy filling, it is very easy to make at home by yourself.

Gyoza (Japanese Pork Dumplings)

Everytime I go to Japanese restaurants, I have to order the pan-fried gyoza, I just can’t resist it. To make the golden bottom of the gyoza,  put some flour at the bottom of the gyoza will make it crispier.

It is very easy to make it at home, and it taste so good and you will love it!

Gyoza (Japanese Pork Dumplings)

每到拉麵店都必吃的日式煎餃,金黃香脆的底部,內裡的餡料充滿肉汁,超超超美味,一口接一口,實在停不了!

自己在家也輕鬆做到日式風味,學懂煎餃的方法,金黃脆底絕對無難度!

Gyoza (Japanese Pork Dumplings)

For the filling, mix the minced pork, cabbage and all the seasoning together. Use chopsticks to mix it at same direction for a minute, then chill for 30 minutes.

Put a teaspoon of filling in the middle of the wrapper, dip your finger with some water and dip it at the edge of the wrapper. Fold the wrapper in half and seal the top, fold it together and pleat it, each side about 3 -4 pleats. 2016-07-05_23.10.45

Sprinkle some flour on the plate and put gyoza on it. Heat oil in hot pan, then place the gyoza, add 150 ml water then put the lid on. Cook on high heat for 3 minutes, half of the water will evaporated. Then add some sesame oil and keep pan-fry it until the bottom is golden and crispy. 

_TDP0404

將椰菜切碎,瀝乾水份,與豬肉及所有調味料拌勻。用筷子向同一方向攪拌約一分鐘,用保鮮紙包好,放入雪櫃30分鐘。
 
放餡料在餃子皮中央,用手指將皮邊塗水,對疊。其中一邊先摺3-4摺,再摺另一邊,一共摺6-8摺。包好的餃子放在灑有麵粉的碟上。
 
_TDP0408
 
熱鑊下油,然後排好餃子,加約150毫升水,蓋上鑊蓋,以大火煮3分鐘。打開蓋,水會蒸發一半以上,下麻油,用中火繼續煎,煎至餃子皮底部呈金黃脆底即成~
 
Gyoza (Japanese Pork Dumplings)
Gyoza (Japanese Pork Dumplings)
Serves 5
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 30-40 gyoza wrappers
  2. 350 gram minced pork
  3. 150 gram cabbage, chopped
For the Seasoning
  1. 1 tablespoon soy sauce
  2. 1 teaspoon sugar
  3. 1 teaspoon garlic, minced
  4. 1 teaspoon ginger, minced
  5. 1 teaspoon sesame oil
  6. 1 teaspoon cornstarch
  7. white pepper
  8. 材料:
  9. 日式餃子皮 -30-40張
  10. 免治豬肉 -350克
  11. 椰菜 -150克
  12. 醃料:
  13. 醬油 -1湯匙
  14. 麻油 -1茶匙
  15. 糖 -1茶匙
  16. 粟粉 -1茶匙
  17. 白胡椒粉 -適量
  18. 薑蓉 -1茶匙
  19. 蒜蓉 -1茶匙
For the Filling
  1. Mix the minced pork, cabbage and all the seasoning together. Use chopsticks to mix it at same direction for a minute, then chill for 30 minutes.
  2. Put a teaspoon of filling in the middle of the wrapper, dip your finger with some water and dip it at the edge of the wrapper.
  3. Fold the wrapper in half and seal the top, fold it together and pleat it, each side about 3 -4 pleats.
  4. Sprinkle some flour on the plate and put gyoza on it.
  5. Heat oil in hot pan, then place the gyoza, add 150 ml water then put the lid on. Cook on high heat for 3 minutes, half of the water will evaporated. Then add some sesame oil and keep pan-fry it until the bottom is golden and crispy.
Mrs P's Kitchen http://www.mrspskitchen.net/
 
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