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| Hello everyone, today we are going to teach you step-by-step on how to make the most delicious gyoza in the world. |
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| So please pay attention. |
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| Take 300grams of the finest ground pork, add to it 1 tablespoon of light soy (we use Kikkoman), a generous dash of pepper, 3 sprigs of spring onion, finely chopped, then grate in a clove of garlic and a small thumb of ginger. This makes around 40 nice plump gyozas |
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| Now carefully lay a piece of gyoza skin on a clean plate |
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| Dab some clean water in a semicircle round the edges of the skin. |
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| Place a generous amount of the delicious minced pork in the centre |
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| Fold the edges together and then pinch them tightly shut, the water will help it stick |
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| Tadaaa.... one nice gyoza, done! If I can do it so can you |
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| Now place them carefully on a large plate. The skins dry up really fast so if you are not cooking them immediately you could cover them up with some damp cloth |
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| For cooking, heat some oil in a on-stick pan, lay the gyozas down and let them sizzle |
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| When the bottom crisps and brown beautifully, it's time to pour in some water and cover the pan to let them steam till they are cooked |
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| Once the water gets boiling, cover your pan immediately, and let the water dry out so that the gyoza returns to being fried by the remaining oil, then you are done! |
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| The only thing left now is to chomp down your beautiful end-product. Enjoy! |
PS. For a simple home-made gyoza sauce, dilute some japanese soya sauce with a bit of water, adding a bit of sugar and vinegar to it. I like to grate some ginger in but it's totally optional. Always taste the sauce as you add more condiments and you can stop when it tastes perfect!
