Not too long ago, I joined friends for a homemade dinner. One of them is an art student who has a sidejob at a Japanese restaurant. So considered an “expert” for Japanese cuisine, she had to make gyoza 餃子 for us.


They turned out veeeerrrrrry delicious. (●^o^●)

She used the recipe by Cooking with dog. I definitely need to try making them at home, too.

For the filling you need:
120g Ground Pork
100g (Nappa) Cabbage
50g Onion
50g Garlic Chives

1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce or 1 tsp Chinese Soup Base

25 Gyoza Skins
1 tbsp Sesame Oil
Flour for dusting

For the sauce mix together:
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Chili Oil or Sesame Oil


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