Homemade Gyoza
Delicious homemade gyoza with a classic pork and cabbage filling, perfect for freezing and quick meals.
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- •200 grams Green cabbageThinly sliced and chopped
- •1 ScallionThinly sliced
- •2 cloves GarlicGrated
- •1 knob GingerGrated
- •1 Serrano pepper(optional)Finely chopped for spice
- •Boneless pork chopsHand chopped, or use ground pork
- •6 grams Salt
- •2 grams MSG(optional)
- •White pepper(optional)Sprinkle
- 1
Thinly slice and chop 200 grams of green cabbage. Sprinkle with a little salt and massage lightly. Set aside for 10 minutes.
10 min
- 2
Thinly slice a scallion, grate two cloves of garlic, a knob of ginger, and a serrano pepper.
5 min
- 3
Chop boneless pork chops or use ground pork.
5 min
- 4
Wring out excess moisture from the cabbage using a towel.
3 min
- 5
Mix cabbage, pork, scallion, ginger, garlic, serrano, 6 grams of salt, 2 grams of MSG, and white pepper until cohesive.
5 min
- 6
Taste the filling by microwaving a small portion for 20-30 seconds.
1 min
- 7
Fill gyoza wrappers with the filling and fold using your preferred method.
30 min
- 8
Freeze gyoza on a baking sheet for 60 minutes, then store in a bag or container.
1h 0m
- 9
To cook, heat a pan over medium heat with 7 grams of oil. Add gyoza and brown for 1-2 minutes.
2 min
- 10
Add half a cup of water, cover, and steam for 4 minutes.
4 min
- 11
Remove the lid and cook for another 1-2 minutes. Serve with dipping sauce.
2 min
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Pizza
Any style of pizza