Pork and Shiitake Gyoza
Pork and Shiitake Gyoza - healthy and delicious Japanese dumplings that you can make at home with this super easy and fool proof recipe.
Servings: 20 people
Ingredients
- 10 oz (280g) ground pork 80% lean, 20% fat preferred
- 1/2 cup cabbage finely chopped
- 1 stalk scallion finely chopped
- 3-4 dried shiitake mushrooms or fresh shiitake mushrooms
- 1 pack gyoza wrapper
- 1 tablespoon oil
- 1/2 cup water for steaming
- 1/4 cup water for sealing
Seasonings:
- 1 tablespoon cooking sake
- 1 teaspoon mirin
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper powder
Dipping Sauce:
- 4 tablespoons ponzu
- 1 teaspoon chili oil optional
- 1/2 teaspoon white sesame seeds
Instructions
- In a small bowl, soak the dried shiitake mushrooms in warm water until they soften. Squeeze out the excess water, discard the stems, and cut the mushrooms into very small pieces. If using fresh shiitake, simply discard the stems and dice them finely.
- Mix the Dipping Sauce ingredients in a small dish and set aside.
- Add the chopped cabbage, scallions, and mushrooms to the pork and stir to combine. Then, add all the Seasoning ingredients and mix well.
- Place a gyoza wrapper in your palm and add 1 teaspoon of filling in the center of the wrapper. Lightly dab your index finger into the 1/4 cup of water and run it around the outer edge of the wrapper. Pleat and fold the wrapper, starting from one end and working to the other end, ensuring that the gyoza is sealed tightly. Repeat this process until all the filling is used up.
- Use a flat-bottomed pan to pan-fry the gyoza over medium heat. Add 1 tablespoon of oil to the pan, then place all the gyoza in the pan and cover with a lid. Pan-fry the gyoza for 5 minutes, or until the bottoms are browned. Add 1/2 cup of water to the pan and immediately turn the heat to high. Cover the pan to steam and cook the gyoza for another 3-4 minutes, or until the water has evaporated. Reduce the heat to low and pan-fry the gyoza for an additional minute to crisp up the bottoms. Transfer the gyoza to a plate and serve immediately with the dipping sauce.
Notes
Depending on the size of your pan, you might have to pan-fry the gyoza in 2 to 3 batches.
Nutrition
Serving: 20people | Calories: 116kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 12mg | Sodium: 282mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg