【餃子 Gyoza】Mouthwatering Dumplings: Master the Art of Dumpling Making

Learn how to make mouthwatering dumplings with this step-by-step instructional video. Discover the art of folding, filling, and cooking these delectable treats. Elevate your culinary skills and impress your friends and family with homemade dumplings bursting with flavor. Join us on this culinary adventure and unlock the secrets to creating perfect dumplings in the comfort of your own kitchen.
Ingredients
・600g ground pork
・600g cabbage
・30g ginger
・4 cloves of garlic
・40g garlic chives
・4g salt
・15cc soy sauce
・15cc oyster sauce
・15cc sesame oil
Recipe
・Cut the cabbage into small pieces with a knife and finely chop it in a blender.
・Add a little salt to the cabbage, knead it well, and let it sit for 10 minutes.
・Cut the garlic chives into small pieces with a knife and finely chop them
　 in a blender.
・Finely chop the ginger with a knife and together with the garlic,
　 finely chop them in a blender.
・Squeeze the cabbage well and drain the water.
・Add salt to the ground pork and mix it.
・Add soy sauce, oyster sauce, and sesame oil, and mix them together.
・Add ginger and garlic, and mix them together.
・Add the vegetables and mix them together.
・Moisten the edges of the dumpling wrappers with water.
・Place the filling in the center of the dumpling wrapper and fold it to seal.
・Cook on medium heat until the wrappers become golden brown.
・Next, add about 50cc of water and steam-cook for 5 minutes.
・Finally, continue cooking until the moisture evaporates.
・The dipping sauce for dumplings is made by mixing vinegar and soy sauce.

[@ail2470]

Looks delicious. Thank you for the recipe.

[@user-JapaneseMomscooking]

Thank you for watching my video .

[@alejandraguizar3346]

Hellooo🎉 what kind of vinegar for the dipping sauce?

[@user-JapaneseMomscooking]

Thank you for watching.
I used rice vinegar.
I think white vinegar would be delicious too.

[@jz2120]

非常喜欢你的幽默，好学钻研的态度和学习能力！我也要照你这个配方试一下，不过大闸蟹肯定没有了，用罐装的替代😅

[@user-JapaneseMomscooking]

Thank you

[@moonvibes1322]

Hello, so it's better to do a "farce" (i'm french and i don't know the word in english sorry) with the meat and everything than letting pieces of meat ? I've seen a lot of video where they just cut the pork in pieces but not "haché" as you do, and i've gotta say the times i've done it with the meat in pieces the flavour was there but something was off. So i have research how people who master the gyoza does it and just like you they made a "farce", and i think that's the way to go. I'm gonna try your recipe next time and i hope i'll get finaly the gyoza i want. Thank you for your video and putting the entire recipe in description
Much love from France

[@user-JapaneseMomscooking]

Thank you for watching my video.
I’m sure you can make it well.

[@lexuslexus630]

Please cc correspond a quelle valeur de mesures française ? Merci

[@plowe7981]

I’m going to try this recipe out. I’ve followed other recipes and I’ve felt the filling was under seasoned. I think the oyster sauce will help out. Thanks.

[@user-JapaneseMomscooking]

Thank you for watching my video.
I’m sure you cook it very well .

[@teresaruizrubio5845]

No con aceite con agua

[@fusemunk]

You burnt them and the dipping sauce was all wrong - geez a break!