Gyoza
Gyoza arrived in Japan from China (jiaozi) via soldiers returning after WWII. Japan adapted the dish with more garlic and ginger, and the characteristic single-side fry became uniquely Japanese.
Japan's addictive pan-fried dumplings — a crispy golden base giving way to a juicy pork and cabbage filling, finished with a dipping sauce sharp with rice vinegar.
Ingredients
Method
Salt shredded cabbage, leave 10 minutes, then squeeze out all liquid. This is essential.
Mix pork, drained cabbage, spring onions, ginger, garlic, soy sauce and sesame oil until combined.
Place a heaped teaspoon of filling in the centre of each wrapper. Wet the edge, fold and pleat to seal.
Heat oil in a non-stick pan over medium-high. Add gyoza flat-side down in one layer.
Fry until bases are golden, 3 minutes. Add 60ml water, cover immediately. Steam 5 minutes until water evaporates.
Remove lid and cook 1 minute more until bases are crispy again. Serve with dipping sauce.
Squeezing all the moisture out of the cabbage is essential. Wet filling creates steam inside the wrapper, making them burst and giving you soggy bottoms.
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