Gyoza was introduced to Japan from China, but underwent a delightful transformation. The dough became thinner. The taste was enriched with Japanese spices and sauces. Even the cooking method changed: gyoza is pan-fried on one side, then steamed to ensure a crispy bottom and tender top.
Ingredients for 5-8 servings:
For the filling:
- 300 gr ground pork, chicken or beef
- 150 gr Chinese cabbage (napa), chopped
- 100 gr shrimps, peeled, deveined and chopped
- 1/4 teaspoon baking soda (a pinch)
- 1 teaspoon corn starch
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce (if you don’t have it, you can replace dark with light soy sauce)
- 1 teaspoon light soy sauce
- 1 tablespoon sake (or shaoxing wine)
- 2 tablespoons sesame oil
- 3-4 scallions, chopped
- 1 tablespoon ginger, grated
- 1-2 cloves finely diced garlic
- 1/2 teaspoon fine salt
- 1/2 teaspoon white or black pepper
