- Makes: 25
- Calories: 53 kcal
- Total Time: 1 h 35 m
- Prep: 1 h 15 m
- Cook: 20 m
- Japanese: Yaki-gyōza
Chop the napa cabbage (Chinese cabbage) or cabbage. Chop the nira (garlic chives).
Mix the ground pork, chopped vegetables, soy sauce, salt and pepper very well in a big bowl.
If fresh dumpling wrappers are not easily available, refer to “How to Make Dumpling Wrappers”. Place the 25 fresh dumpling wrappers on a large platter. Put a spoonful of the mixture on each wrapper.
Fold each wrapper over the mixture and, with your thumbs, make some folds on only one side of the wrapper.
This picture shows how the dumplings should look.
Pour the salad oil into a frying pan or a portable electric griddle. Place the dumplings into this and gradually pour the water around (not directly over) them.
Cover and sear over a high flame for several minutes. There is no need to turn them over. They should look slightly brownish when done. Remove from the heat.
Make the dipping sauce in a bowl and pour into shallow dishes. If you like your sauce a little hotter, add some Chinese chili oil (rāyu).
Folding the dumplings into a beautiful shape is difficult to do well for many people. This dish came from China. It is almost always boiled in China, but is often fried in Japan.
chinese chili oil (rāyu)
- Chinese Chili Oil (Rāyu)
- 1 tablespoon red pepper powder
- 120 ml sesame oil or salad oil
Place the red pepper powder and sesame oil (or salad oil) in a pan. Heat for 4 to 5 minutes on low heat. Remove from the heat and cool down at room temperature.
Japanese foods recipes
Int'l. recipes with a Japanese twist