Dotonbori Fried Gyoza
Thin-skinned, crispy-bottomed gyoza from Osaka's most famous entertainment district — pan-fried until the bottoms form a single golden crackle.
Ingredients
| 7 oz (200g) | ground pork | |
| 1.5 cups (135g) | cabbage, salted, squeezed, and minced | |
| 2 | green onions, finely minced | |
| 1 teaspoon | 5 ml | grated ginger |
| 1 tablespoon | 15 ml | soy sauce |
| 1 tablespoon | 15 ml | sesame oil |
| 1 teaspoon | 5 ml | sake |
| — | white pepper | |
| 30 | gyoza wrappers (store-bought) | |
| 1 tablespoon | 15 ml | vegetable oil per batch |
| 1/3 cup (80ml) | water for steaming | |
| 3 tablespoons | 45 ml | soy sauce (dipping sauce) |
| 2 tablespoons | 30 ml | rice vinegar (dipping sauce) |
| 1 teaspoon | 5 ml | chili oil (dipping sauce) |
Instructions
- Mix all filling ingredients (ground pork, salted and squeezed cabbage, green onions, ginger, soy sauce, sesame oil, sake, white pepper) until sticky and well combined.
- Place a small spoonful of filling in the center of each wrapper. Fold and pleat firmly to seal.
- Heat 1 tablespoon vegetable oil in a flat-bottomed pan over medium-high heat. Arrange gyoza flat-side down in tight rows.
- Cook undisturbed for 2 minutes until bottoms are golden.
- Add 1/3 cup (80ml) water and immediately cover. Steam for 5-6 minutes until water evaporates.
- Uncover and cook 1 more minute until bottoms are crispy again.
- Invert onto a plate if bottoms have stuck together (this is ideal). Serve with a dipping sauce of 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon chili oil.