Gyoza Recipe The Japanese dumpling

Preparation

1. The first step is to prepare the filling. Cut the cabbage very small.

2. Also cut the spring onions into fine rings.

3. Mix the cabbage, spring onions and minced meat in a bowl with chopped garlic and grated ginger.

4. Season the filling with 1 tablespoon sesame oil, 1 tablespoon soy sauce, salt, sake and pepper and mix well.

5. Now it goes to filling: Take a round piece of gyoza dough in your hand and place a teaspoon of the filling in the middle.

6. Now you wet one finger and moisten the edge of the dough all around with it.

7. Close the dough halves and fold them together fan-like. Continue until you have used up the rest of the filling and/or the dough.

8. Now fry the gyoza. Heat the oil in a non-stick frying pan and place the gyoza flat side down in the pan so that each individual dough pocket comes into contact with the oil. Switch back to medium heat.

9. As soon as the gyoza are golden brown (this takes about 3 minutes), pour 1/4 cup of water into the pan and cover it immediately with a lid.

10. Steam the gyoza for about 3 minutes and then remove the lid so that the remaining water can evaporate.

11. Now add another tablespoon of sesame oil to the pan.

12. Let the gyoza fry until they are deliciously crispy on the underside.

13. In the meantime, prepare the dip sauce by mixing 1 tablespoon of soy sauce and the vinegar.

14. Now it's time to serve: Prepare the gyoza with the dip sauce. Enjoy your meal!