Crispy Pork Gyoza with Signature Dipping Sauce
Japanese · Organized from the video by ThaiChef Food
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Ingredients
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Steps
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- 1
In a bowl, combine mince pork, garlic, shallots, egg, chicken powder, sugar, pink salt, cabbage, chives, spring onions, soy sauce, sesame oil, and tapioca flour.
- 2
Mix well and massage the mixture by hand until it reaches a cohesive texture.
- 3
Wrap the pork filling in dumpling skins, using water to help seal the edges.
- 4
In a separate bowl, mix water, rice flour, and all-purpose flour to create the crispy mixture.
- 5
In a small bowl, whisk together sugar, vinegar, sesame oil, soy sauce, and the second soy sauce until the sugar is dissolved.
- 6
Add 1/2 tbsp vegetable oil to a pan over low heat, then add the gyoza.
🔥 low heat
- 7
Cook until the bottom of the gyoza is slightly cooked, then pour in the water-flour mixture to make the gyoza crispy.
- 8
Cook approximately 8 minutes on low heat until the water evaporates and the bottom is crispy.
🔥 low heat⏱ 8 minutes
- 9
Carefully free the gyoza from the pan and serve with the prepared sauce.
Tips
- Massage the meat mixture by hand to ensure a good texture.
- Use water to help seal the dumpling skins during wrapping.
- The flour-water mixture is used to create a crispy bottom when poured into the pan.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: ThaiChef Food on YouTube