1. 12 ounces ground pork
2. 1/4 head cabbage, shredded
3. 1 egg
4. 2 spring onions, sliced
5. 1 tablespoon soy sauce
6. 2 teaspoons sake
7. 2 teaspoons mirin
8. 2 teaspoons minced fresh ginger root
9. 40 gyoza wrappers, or as needed
10. 2 tablespoons vegetable oil
11. 1/2 cup water
13. 1/4 cup rice wine vinegar
14. 1/4 cup soy sauce
Prep:1 Hours, Cook:8 Minutes, Ready In:1 Hours 8 Minutes
1. combine ground beef, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a huge bowl; blend nicely.
2. place about 1 to 2 teaspoons of the beef aggregate in the center of every gyoza wrapper. moisten your fingers with water and rub around the edges of each wrapper. fold wrappers in 1/2 over filling, developing a semi circle. take one facet of the wrapper and make crimps alongside the edges for a decorative sample (like pleats of a skirt) and press along the edges to seal the 2 facets together. ensure there isn’t a lot excess air stuck within the dumpling. repeat till all of the red meat combination is used.
three. heat vegetable oil in a massive skillet over medium-excessive heat. region as many gyoza within the skillet as match in a single layer and fry till the bottom is browned, about 3 to five minutes. upload water to skillet and decrease warmth. cowl and allow gyoza to steam until all of the water has evaporated, approximately five mins. repeat with the ultimate gyoza.
four. mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.