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The ingredients needed to cook Gyoza (Japanese Potsticker):
- Get 1 1/2 cups of green cabbage, very finely chopped.
- Use 1 tsp of salt, separated.
- Use 500 g of ground mince beef.
- Prepare 1 cup of garlic chives, finely chopped.
- Provide 1 of garlic cloves, crushed.
- Prepare 1 tsp of ginger, grated.
- Provide 1 tsp of sesame oil.
- Get 1 tbsp of cornstarch / corn flour.
- Get 2 tsp of soy sauce.
- Provide 1 tsp of cornflour (cornstarch) – for tray.
- Provide 40-45 of round wonton (gyoza) wrappers.
- You need 3 tbsp of vegetable oil (or other cooking oil).
Steps to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly..
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl..
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour..
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal)..
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers..
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on..
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes..
- Plate and serve..
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