One of the most sought over snacks from Japan, Gyoza is perfect for any occasion. Let’s make super crispy, delicious, juicy inside, and super addicting Gyoza with me today!
Filling:
- 1 lbs ground pork (450 grams)
- 1 tablespoon of soy sauce
- 1 teaspoon of Mirin (Japanese sweet Sake wine)
- 1 teaspoon of fish sauce
- 1 teaspoon of roasted sesame seed oil
- Salt and pepper following preference
- 1 onion
- 2 spring onions (chop)
- 20 green chives (chop)
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 3 eggs
- 3 tablespoons of potato starch/ tapioca
Addition:
- 1 egg white
- vegetable oil
- 400 ml water + 2 tbs of potato/ tapioca starch
Dipping sauce:
- 1/4 cups of soy sauce
- 1/4 teaspoons of fried garlic
- 1 teaspoon of green onion (chop)
- 1/8 teaspoons of roasted sesame seeds
STEPS:
- Mix well ingredients for Filling. Set aside.

- Prepare gyoza wrappers.
- Take 1 piece of wrapper and put 1 heaping teaspoon of filling on the center.
- Brush the edges with egg white and fold one side of it to the left making 5-6 folds. Folding 1/2 inches each. Repeat.



- Heat non stick pan on medium, pour in 1 tablespoon of vegetable oil.
- Place 13-14 pieces of gyozas in the pan and pour them with water and starch mix. Pour up to 1/2 inches tall.

- Close the lid and cook the gyoza until water gone and gyozas are crispy on the base. Around 5-7 minutes.

- Cover the pan with a big plate and carefully flip the pan. Now, you have crispy and well cooked gyozas on the plate.
- Serve them hot with dipping sauce.
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RESEP GYOZA SUPER KRISPI:
Bahan isian:
- 450 gram daging babi giling
- 1 sendok makan kecap asin
- 1 sendok teh Mirin (arak Sake manis Jepang)
- 1 sendok teh kecap ikan
- 1 sendok teh minyak wijen
- Garam dan merica sesuai selera
- 1 bawang bombay
- 2 daun bawang hijau (cincang)
- 20 helai kucai hijau (cincang)
- 1 sendok teh bawang putih yang telah dihaluskan
- 1 sendok teh jahe yang telah dihaluskan
- 3 telur
- 3 sendok makan tepung kentang/ tapioka
Tambahan:
- 1 putih telur
- minyak goreng/ sayur
- 400 ml air + 2 sendok makan tepung kentang/ tapioka
Sus celup:
- 4 sendok makan kecap asin
- 1/4 sendok teh bawang putih goreng
- 1 sendok teh daun bawang hijau cincang
- 1/8 sendok teh biji wijen
LANGKAH:
- Aduk rata semua bahan untuk isian gyoza. Sisihkan.
- Siapkan kulit gyoza.
- Ambil selembar kulit dan beri 1 sendok teh munjung isian gyoza.
- Olesi bagian pinggir kulit dengan putih telur.
- Tutup gyoza dengan menemukan lingkaran sambil melipat kulit ke arah kiri. Lipatan berjarak 1 cm. Masing-masing 5-6 lipatan per kulit. Ulangi hingga kulit dan adonan isian habis.
- Panaskan wajan dengan api medium, tuangi dengan 1 sendok makan minyak.
- Masukkan 13-14 gyoza dalam wajan dan siram dengan campuran air dan tapioka tepung kentang. Tuang hingga setinggi 1 cm.
- Tutup wajan dan masak gyoza hingga air habis dan bagian dasar gyoza kering dan krispi. Kurang lebih selama 5-7 menit.
- Tutup wajan dengan sebuah piring besar. Balik wajan dan sekarang gyoza telah berpindah ke piring.
- Sajikan gyoza panas-panas dengan saus celupnya.
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