Home-made gyoza may take time, but it is not that complex. You can do wrapping in front of TV, or with your friends and family.
Some important things are;
- Get rid of water inside of cabbage.
- Knead meat only first. This can be done with a food processor.
- Leave the meat mixture for at least 30 mins.
- Close the skin tightly.
Ingredients (about for 25-30 pieces)
150g of ground pork
130g of cabbage or Chinese cabbage
20g of green onion, chopped *Can be onion+chives
1 piece of ginger, grated
Salt and pepper
1 teaspoon of oyster sauce
1 teaspoon of soy sauce
1 teaspoon of sesame oil
Instruction
1. Microwave cabbage for 1-2 mins, or until it becomes soft. And chop cabbage and squeeze well. (The other way is chop cabbage first, add a pinch of salt and leave for 15 mins, and squeeze cabbage well.)
2. Knead ground pork well until it becomes less red and paler. You can do this in a food processor too.
3. In a bowl, mix kneaded pork, squeezed cabbage,chopped green onion, grated ginger, salt and pepper, oyster sauce, soy sauce and sesame oil. Cover the bowl with a wrap, and leave it in a fridge for at least 30 mins. The mixture can be rest overnight.
4.Wrap slightly less than a tea spoon of the mixture with the skin and close the skin with a tiny amount of water on your finger. Don’t put too much mixture otherwise it is not easy to wrap.
5. Heat vegetable oil in a fry pan with medium heat. Once the oil is hot enough, place gyozas. Make sure there is a space between them. Leave them for 1-2 mins, then check the bottom. If it looks brown, then add about a half glass of water, and cover the pan quickly. Leave it for a few mins or until most of the water is evaporated.
6. Open the cover and keep cooking until the remaining water is completely evaporated. If you like gyyozas browner, you can raise the heat a little and cook until you get the colour you like.
7. Serve with soy sauce and vinegar.
Link to my gluten free gyoza skin recipe- http://www.momokoto.com/2020/04/06/gluten-free-dumpling-skin/