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No-Wrap One-Pan Jumbo Gyoza
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Put 400g of ground pork and 1/2 teaspoon of salt in a bowl and mix well until sticky.
Ground pork 400g
Salt 1/2 teaspoon
0:11
~2 min
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Ingredients
1
Put 400g of ground pork and 1/2 teaspoon of salt in a bowl and mix well until sticky.
Ground pork 400g
Salt 1/2 teaspoon
0:11
~2 min
2
Add the egg, water, sake, soy sauce, sesame oil, potato starch, ginger, and garlic, sprinkle in a pinch of pepper, and knead together well.
0:20
~3 min
3
Prepare freezer bags and put half of the filling in each. Flatten thinly, press out the air, and seal. Do the same with the rest and store in the freezer.
0:33
~5 min
4
On the morning of the day you cook, move the seasoned frozen Chinese-style filling to the refrigerator to thaw. It will be thawed by evening.
1:01
5
Wrap 2 cabbage leaves loosely in plastic wrap, microwave at 500W for about 1 minute, then chop coarsely.
1:08
~3 min
6
Cut 30g of nira into 5mm pieces.
1:24
~1 min
7
Line a 20cm frying pan with frying pan foil and, before turning on the heat, lay out half of the 20 gyoza wrappers to cover the bottom.
1:28
~2 min
8
Spread half of the thawed Chinese-style filling evenly over the wrappers, then top evenly with the cut cabbage and nira.
1:43
~2 min
9
Spread the remaining Chinese-style filling over it and top with the remaining gyoza wrappers.
1:50
~2 min
10
Pour 2 tablespoons of water between the foil and the frying pan, cover, and cook over medium heat for 3 to 4 minutes.
1:56
~4 min
11
Once the wrappers on the bottom are browned, turn off the heat, remove the lid, and cover with another sheet of foil, printed side down. Pressing down with your hands, flip the whole frying pan over and remove the contents.
2:02
~2 min
12
Slide it back into the frying pan along with the foil and drizzle 1 teaspoon of sesame oil around the edge so it spreads over the wrappers. Cover and cook over medium heat for 2 to 3 minutes, then turn off the heat and remove it to finish.
2:17
~3 min
1
Step 1
Put 400g of ground pork and 1/2 teaspoon of salt in a bowl and mix well until sticky.
Ground pork
400g
Salt
1/2 teaspoon
2
Step 2
Add the egg, water, sake, soy sauce, sesame oil, potato starch, ginger, and garlic, sprinkle in a pinch of pepper, and knead together well.
Egg
to taste
Water
to taste
Sake
to taste
Soy sauce
to taste
Sesame oil
to taste
Potato starch
to taste
Ginger
to taste
Garlic
to taste
Pepper
a pinch
3
Step 3
Prepare freezer bags and put half of the filling in each. Flatten thinly, press out the air, and seal. Do the same with the rest and store in the freezer.
Ground pork
400g
Salt
1/2 teaspoon
Egg
to taste
Water
to taste
Sake
to taste
Soy sauce
to taste
Sesame oil
to taste
Potato starch
to taste
Ginger
to taste
Garlic
to taste
Pepper
a pinch
5
Step 5
Wrap 2 cabbage leaves loosely in plastic wrap, microwave at 500W for about 1 minute, then chop coarsely.
Cabbage
2 leaves
6
Step 6
Cut 30g of nira into 5mm pieces.
Nira (garlic chives)
30g
7
Step 7
Line a 20cm frying pan with frying pan foil and, before turning on the heat, lay out half of the 20 gyoza wrappers to cover the bottom.
Gyoza wrappers
20 sheets
8
Step 8
Spread half of the thawed Chinese-style filling evenly over the wrappers, then top evenly with the cut cabbage and nira.
Ground pork
400g
Salt
1/2 teaspoon
Egg
to taste
Water
to taste
Sake
to taste
Soy sauce
to taste
Sesame oil
to taste
Potato starch
to taste
Ginger
to taste
Garlic
to taste
Pepper
a pinch
Cabbage
2 leaves
Nira (garlic chives)
30g
9
Step 9
Spread the remaining Chinese-style filling over it and top with the remaining gyoza wrappers.
Ground pork
400g
Salt
1/2 teaspoon
Egg
to taste
Water
to taste
Sake
to taste
Soy sauce
to taste
Sesame oil
to taste
Potato starch
to taste
Ginger
to taste
Garlic
to taste
Pepper
a pinch
Gyoza wrappers
20 sheets
10
Step 10
Pour 2 tablespoons of water between the foil and the frying pan, cover, and cook over medium heat for 3 to 4 minutes.
Water (for cooking)
2 tablespoons
12
Step 12
Slide it back into the frying pan along with the foil and drizzle 1 teaspoon of sesame oil around the edge so it spreads over the wrappers. Cover and cook over medium heat for 2 to 3 minutes, then turn off the heat and remove it to finish.
Sesame oil (for finishing)
1 teaspoon
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No-Wrap One-Pan Jumbo Gyoza — cook along with the video