Delightful Japanese Pork and Leek Gyoza
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Ingredients for - Delightful Japanese Pork and Leek Gyoza

1. Soy sauce - 2 tablespoons
2. Rice wine vinegar - 1 tablespoon
3. Sesame oil - 1 teaspoon
4. Chili-garlic sauce - ½ teaspoon
5. Ground pork - 2 cups
6. Finely chopped leeks, white and light green parts only - ½ cup
7. Mushrooms, finely chopped - 2 medium
8. Garlic, chopped - 2 cloves
9. Japanese rice wine - 1 tablespoon
10. Soy sauce - 1 tablespoon
11. Grated fresh ginger - 1 teaspoon
12. Sesame oil - 1 teaspoon
13. Salt - ¼ teaspoon
14. Ground black pepper - ¼ teaspoon
15. Dumpling wrappers - 2 (16 ounce) packages
16. Vegetable oil for frying - 4 tablespoons

How to cook deliciously - Delightful Japanese Pork and Leek Gyoza

1. Stage

Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.

2. Stage

Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.

3. Stage

Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.

4. Stage

Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.

5. Stage

Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.

6. Stage

Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.