Gyoza（餃子）
３０分
４人分
Gyoza has become one of the most popular appetizers in both Japanese and fusion restaurants. It's relatively quick and simple to make, but from restaurant to restaurant and household to household, they all have a unique taste.
My family likes to make half steamed and the other half deep-fried with sweet and spicy sauce.
-Aya Sakonju '22
Ingredients（材料）
Rice（ご飯）
Chives, 1 large bundle（ニラ、１束）
Ground pork, ~3/4lb（豚ひき肉、約340g）
1-2 eggs（卵１〜２個）
Salt & pepper, a little（塩とこしょう、少々）
Gyoza skin, 50-60 sheets（餃子の皮、５０〜６０枚位）
Sesame oil（ごま油）
|Dipping Sauce|
Mix:
Soy sauce, however much（醤油、適宜）
Rice vinegar, however much（米酢、適宜）
Spicy chili oil, however much（ラー油、適宜）
印刷する
Yields ~50
Preparation（準備）
時間：45分
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Cook your rice. You can use the leftover rice water to water your plants after!
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Chop the chives as finely as you can.
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Put into a large mixing bowl and mix with a pack of ground pork.
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Season with salt and pepper.
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Depending on the volume of the ingredients in the bowl, add 1 to 2 eggs then mix with your hands.
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Pour some water into a small bowl. You'll use this as a sealant to help the gyoza stay closed.
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Place a gyoza skin in the palm of your hand and put a ball of gyoza filling in the center. Make sure you don't add too much because it'll prevent the gyoza from staying closed and the skin can rip. Then, use your finger to put water on the outer edges of the gyoza. The skin will stick better if you apply water to only half of the skin.
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Fold the skin in half and press firmly on the edges to make sure they're sealed shut.
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People have different folding techniques, but I like to pinch a small section and pull them together until they form little layers.
How to make（つくり方）
時間：３０分
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Pour some olive oil or sesame oil into a large pan and place on medium-low heat. Then, start to line up your gyoza while pressing firmly so that they're able to stand on their own. This will allow the bottom to turn brown.
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Turn the heat up to medium and let the gyoza cook.
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After five minutes, check to see if the bottom has turned brown and has cooked. Once it has turned brown, pour some water into the pan so the gyoza is submerged a quarter of the way.
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Place a lid on top and let the gyoza steam.
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Once the water has gone down significantly, pour some sesame oil over the top of the gyoza and continue to let them cook with the lid off.
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Once they seem steamed and cooked, you can transfer them to a frying pan and fry the bottom of the gyoza with olive oil or sesame oil for about three minutes until they're crispy.
Now, you’re ready to serve!
いただきます！