Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fonte: Tradizionale
30 min3420 kcal
Senza latticini🌶️🌶️
Gyoza (Pan-fried Dumplings)
Thin-skinned pork-and-cabbage dumplings, pleated by hand and cooked crisp-bottomed, tender-topped by frying then steaming in one pan.
Fonte
Ricetta di Japanese home kitchens · 🏠 Cucina casalinga
Japanese, adapted from Chinese jiaozi / 日本の餃子 — Gyoza is Japan's adaptation of Chinese jiaozi, popularized after World War II. The Japanese pan-fried style typically uses a thinner wrapper, a more pronounced garlic note, and the crisp-bottomed yaki-gyoza cooking method.
Watch it being made · 3 videos
⏱ 50 min🍽 4 porzioni🔥 350 kcal🇯🇵 Giappone
Senza latticini
Passaggi
Salt the chopped cabbage, let it wilt for ten minutes, then squeeze out as much water as you can.
Mix the cabbage with the pork, chives, ginger, garlic, soy and sesame oil until the filling turns sticky.
Place a spoon of filling on each wrapper, wet the rim, and fold into pleats to seal tightly.
Fry the flat bottoms in a little oil over medium-high heat until golden.
Pour in a splash of water, cover, and steam until the water is gone and the tops turn translucent.
Uncover to let the bottoms re-crisp, then serve with a soy-and-vinegar dipping sauce.
💡 Consigli
- Squeeze the cabbage really well — leftover water makes the filling loose and the wrappers tear.
- The fry-then-steam-then-crisp sequence is what gives gyoza their signature crisp base and juicy top.
- Don't overfill — a modest spoonful seals cleanly and cooks through evenly.
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