Name: Gyoza
Cuisine: Japanese
Ingredients: 75 g cabbage, finely chopped; 20 g spring onion or leek, chopped; 1 clove garlic, grated; 10 g sugar; About 100 g potato starch for sprinkling during shaping skin; 1 tsp sugar; 40 ml vinegar; 30 ml soy sauce; 20 ml sesame oil; Sprinkle of salt & pepper; 75 g Chinese cabbage, finely chopped; 100 g plain flour; 1 piece ginger, grated; 100 g strong flour; 2 g salt; 100-120 ml warm water; 150 g minced pork (chicken can be replaced); 15 ml sake; 1 tsp sesame oil

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

A Gyoza is a Japanese dumpling and gaining in popularity. They are also known as pot-stickers and similar to Chinese “Jiaozi. The name pot sticker refers to the cooking method of Gyoza - they are made from thin noodle dough and are fried partly and then water is added to the pan whereupon a lid is added to create steam.

The final part of the cooking process is to remove the lid and leave the Gyoza to crispen on the base of the pan. As with Bao buns these versatile starters can be ma