Make-Ahead Freezer Gyoza
Fold a big batch and freeze it. A fun hands-on project for a group.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Photo: Jasmijn Van der Maaten / Pexels
This is a fun, hands-on recipe that freezes and reheats well. Soak shredded cabbage in ice water for 10 minutes and it turns remarkably crisp. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. Taste as you go and adjust the seasoning to your liking.
Method
Salt the finely chopped cabbage, let it stand 10 minutes, then squeeze out as much liquid as you can.
Combine the pork, cabbage and ginger in a bowl with sesame oil, soy sauce and a little cornstarch and knead with your hand for 1 minute.
Hold a wrapper in your palm, add filling, moisten the rim and pinch the center closed, then pleat from the middle outward on each side.
Freeze the gyoza on a floured tray, not touching, for 2 hours, then bag them. Cook from frozen, adding 2 extra minutes of steaming.
Heat 1 tablespoon oil in a nonstick skillet, arrange the gyoza flat side down and cook 2 minutes until the bottoms are golden.
Pour in 1/3 cup water, cover immediately and steam for 5 minutes. Uncover and cook until the liquid evaporates and the bottoms crisp again.
Serve hot with a dipping sauce of equal parts soy sauce and rice vinegar with a few drops of chili oil.
Chef's note
Keep wrappers under a damp towel so they do not dry and crack.
From the Gyoza and Izakaya Bites counter
Dumplings, skewers and snacks for sharing. Explore more recipes that use the same techniques and pantry.
Browse Gyoza and Izakaya BitesNext on the belt
