Pan-fried Gyoza with Crispy Lattice Coating 羽付き餃子
Pan-fried Gyoza with a Crispy Lattice Coating: juicy on the inside, crispy on the outside! Just as delicious as restaurant-made without the expensive price!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9oz/250g pork mince (*1)
- 2/3 cup of finely chopped cabbage
- 1/2 cup of finely chopped scallions
- 1 tbsp soy sauce (*2)
- 1 tbsp sake (*3)
- 1 tbsp sesame oil
- 1/2 tbsp grated ginger
- 1 tsp salt
- A pinch of pepper
- 24 sheets gyoza wrappers (*4)
- 1/2 cup of water
- 4 tsp Katakuriko (Potato Starch) (*5)
- 2 tsp plain flour
Instructions
- 1
Sprinkle the salt over the finely chopped cabbage and toss them. Leave it for 5 minutes to withdraw moisture from the cabbage.
- 2
Squeeze out the moisture from the cabbage and discard the liquid withdrawn.
- 3
Mix the pork mince, cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a large bowl.
- 4
Spoon about a tablespoon amount of the mixture into the centre of a gyoza wrapper and fold it while pinching the sides together to close the gyoza. Repeat this step till all the filling is gone.
- 5
Heat some oil in a fry pan over medium heat and place the 6 gyoza in circle on the pan and let the bottom of gyoza to brown. *6
- 6
Mix the potato starch (Katakuriko), flour and water together and once the gyoza is slightly browned on the bottom, pour the starch mixture into the pan.
- 7
Put a lid on the pan to steam the gyoza for about 5 minutes over low heat.
- 8
Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice. You can heat up to medium but be careful not to burn the bottom of gyoza.
- 9
Turn off the heat and serve the gyoza on a plate with the bottom up. *7