- 1 package gyoza wrappers
- 30g flavored oil
For the gyoza fillings
- 500g ground pork
- 100g cabbage (2-3 leaves)
- 2 pcs onion
- 2 shiitake mushrooms
- 1 clove garlic (minced)
- 1 knob ginger (grated)
For the gyoza filling feasonings
- 30g sake (It’s to remove the unwanted smell of the meat; you can skip if you don’t consume alcohol)
- 30g sesame oil (roasted)
- 30g soy sauce
- 15g sea salt
- 5g freshly ground black pepper
For dipping sauce
- 100ml rice vinegar
- 100ml soy sauce
- 20g la-yu (Japanese chili oil) (optional for spicy kick)
Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won’t dry out.
To make gyoza filling:
Remove the core of the cabbage leaves and cut into very small pieces. Cut green onions and shiitake mushrooms into small pieces. Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl. Add minced garlic and grated ginger to the bowl. Add the seasonings. Mix well and knead the mixture with hand until it becomes pale in color and sticky.
To fold gyoza:
Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger. Continue with the left side of the gyoza. Press the pleats and shape the gyoza.
To cook gyoza:
When the OnFire plate its very hot place the gyoza in a single layer, flat side down in a circular shape.Cook them for each side for 3 min.
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