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🍽️ Japanese Gyoza

410 kcal · 130 min · 4 servings

Ingredients

• 2 pkt. Gyoza dough sheets (frozen, from the Asian market)
• 150 g minced pork
• 100 g Napa cabbage (finely chopped)
• 60 g carrot(s) (finely grated)
• 1 spring onion(s) (finely chopped)
• 1 tbsp sesame (roasted)
• 1 tsp garlic (finely chopped)
• 1 tsp ginger (grated)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• some salt and pepper, black
• 200 g tofu (firm)
• 100 g Napa cabbage (finely chopped)
• 60 g carrot(s) (finely grated)
• 1 spring onion(s) (finely chopped)
• 50 g shiitake mushroom(s) (dried, soaked and squeezed)
• 1 tbsp sesame (roasted)
• 1 tsp garlic (finely chopped)
• 1 tsp ginger (grated)
• 1 tsp miso paste (e.g. red Shinshu miso paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• 2 tsp cornstarch

Instructions

1. 1. Put all ingredients for the meat filling into a bowl.
2. 2. Mix the ingredients vigorously until they are well combined.
3. 3. Drain the tofu well for the vegetarian version.
4. 4. Weight the tofu to remove as much moisture as possible.
5. 5. Mash the tofu into small crumbs with a fork.
6. 6. Put the miso paste into a small bowl.
7. 7. Mix the miso paste with soy sauce, sesame oil, pepper, and salt.
8. 8. Add the sauce to the tofu crumbs and all remaining ingredients in a bowl.
9. 9. Mix everything well.
10. 10. Place a heaped teaspoon of filling in the center of a gyoza wrapper.
11. 11. Lightly moisten the edges of the wrapper with water.
12. 12. Fold the wrapper in half in the center.
13. 13. Press the wrapper firmly.
14. 14. Fold the wrapper from the center outwards to the left and right about three to four times.
15. 15. Make sure to keep as little air as possible inside the pocket.
16. 16. Steam the finished gyoza for about 10 minutes in a steamer.
17. 17. Fry the gyoza first in a pan with a little oil over medium heat.
18. 18. Fry them until the bottom is golden brown and crispy.
19. 19. Add about 80 milliliters of water.
20. 20. Cover the pan.
21. 21. Cook the gyoza over higher heat.
22. 22. Cook them until the water has evaporated.
23. 23. Serve the gyoza with soy sauce and chili oil for dipping.
24. 24. This recipe yields a total of about 80 gyoza.

Nutrition per serving

• kcal: 410
• Protein: 19 g · Fett/Fat: 21 g · Carbs: 33 g