Crispy Gyoza with Soy Sesame Sauce
Discover the magic of homemade gyozas! These delicious Asian dumplings, pan-fried until golden and then steamed, offer a perfect contrast between a crispy bottom and a soft top. The savory pork and cabbage filling pairs wonderfully with a shiny and addictive soy sesame sauce. A convivial dish that will impress your guests and delight your taste buds. Master the folding technique and the two-step cooking for restaurant-worthy results. Gyozas are ready in under 45 minutes and freeze perfectly. Serve them piping hot with their sauce for a delicious sharing moment.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the cabbage and aromatics: finely shred the cabbage. Place it in a bowl with a pinch of salt and let it sweat for 10 minutes. Squeeze it firmly to remove water. Grate the ginger, mince the garlic, and slice the green onions.
- 2
Make the filling: in a large bowl, mix the ground pork, squeezed cabbage, garlic, ginger, and green onions. Add the soy sauce, rice vinegar, sesame oil, cilantro, salt, and pepper. Knead vigorously for 1-2 minutes until the filling is sticky and homogeneous.
- 3
Fold the gyozas: prepare a bowl of water and a floured tray. Place a wrapper in your hand, put a teaspoon of filling in the center. Moisten the edges. Fold in half to form a semicircle, seal the center. Create characteristic pleats (3-4) on one side and press against the other flat side. Place on the tray.
- 4
Cook in two steps: in a large non-stick pan with hot oil, place the gyozas flat side down. Brown for 2-3 minutes. Carefully add the water, immediately cover, and steam cook for 5-6 minutes. Remove the lid and cook for 1-2 more minutes until the bottom is crispy again.
- 5
Prepare the sauce and serve: in a small saucepan, mix the soy sauce, honey, and rice vinegar. Bring to a gentle simmer for 1-2 minutes. Off the heat, add chili oil if desired. Plate the gyozas, sprinkle with sesame seeds, chives, and cilantro. Serve the sauce on the side or drizzle lightly.
- Squeezed cabbage: The absolute key for a non-soggy filling. A filling that's too wet will make the wrapper soft and risk cracking during cooking.
- Tight sealing: Seal the edges well to prevent the filling from escaping during steaming.
- Covered cooking: Do not lift the lid during steaming to avoid losing heat and ensure even cooking.
- Crispy lace: For a restaurant effect, mix corn starch with the water before pouring it into the pan. This will create a thin golden lace around the gyozas.
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