How to make the Japanese Gyoza | Super cheap and healthy

Hi, there. Today I’m going to show you how to make the Japanese Yaki Gyoza. It’s quite easy but I added water too much this time, so it gets soft a little. It was supposed to be more crispy outside, maybe I retry it someday…

Anyway, Gyoza is potstickers, and usually refers to Yaki-Gyoza, pan-fried Gyoza, in Japan. It’s a very popular dish in Japan but it derives from the Chinese dish. Do you know that? Japanese people made a change to adopt Japanese taste. Hope you enjoy this video. Please give it a try.

[https://youtu.be/uduXxJZXIb0](https://youtu.be/uduXxJZXIb0)

Ingredients

* Gyoza skin, 20 pieces
* Minced pork, 150g
* Minced cabbage, 220g
* Chopped Chinese chive, 50g
* Grated ginger
* Soy sauce, 1tbsp
* Sesame oil, sugar, sake, and potato starch, 1tsp each
* Salt and pepper, a little (if you like)
* Water

Steps

* Mince cabbage and chop Chinese chive.
* Knead minced pork and add the vegetable.
* Knead it well and add salt, pepper, soy sauce, sesame oil, sugar, sake, potato starch as well as grated garlic and ginger.
* Wrap the filling into Gyoza skin each.
* Heat a pan and cook gyoza until its surface gets brown.
* Add water until 1/3/ of Gyoza are soaked in a pan.
* Flip on the plate.