Name: Gyoza (Japanese Dumplings) (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 24 dumplings
Cuisine: Japanese
Ingredients: 24 Round gyoza wrappers; 1/2 pound Ground pork; 2 Green onions-thinly sliced; 1 tablespoon Garlic-minced; 1 teaspoon Ginger-minced; 1 tablespoon Soy sauce; 1 teaspoon Sesame oil; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 2 tablespoons Soy sauce; 1 tablespoon Rice vinegar; 1 teaspoon Sesame oil; 1 tablespoon Vegetable oil; 1/4 cup Water

Recipe tier

2 count Premium fresh gyoza wrappers
1 pinch pound Wagyu beef
1 pinch pound Fresh sea scallops
1 pinch cup Chinese chives
1 pinch tablespoon Garlic chives
1 pinch tablespoon Ginger
1 pinch tablespoon Sake
1 pinch teaspoon White soy sauce (shiro shoyu)
1 pinch teaspoon Toasted sesame oil
1 pinch teaspoon Sea salt
1 pinch teaspoon White pepper
⅛ cups Kombu (dried kelp)
1 pinch cup Bonito flakes (katsuobushi)
¼ cups Water
⅛ tablespoons Ponzu sauce
1 pinch tablespoon Yuzu juice
1 pinch teaspoon Finely grated daikon radish
1 pinch tablespoon Grapeseed oil
1 pinch cup Water

Equipment

Medium mixing bowl
Small mixing bowl
Large non-stick skillet
Spatula

Instructions

🎙️ Cook with voice coach

1. Prepare Dashi: Wipe kombu, combine with 3 cups water in a pot, heat to just before boiling. Remove kombu. Add bonito flakes, simmer briefly, then turn off heat and steep 10 min. Strain through a fine-mesh sieve lined with cheesecloth. Keep warm.
2. Filling: In a chilled bowl, gently combine ground Wagyu, diced scallops, Chinese chives, garlic chives, grated ginger, sake, white soy sauce, toasted sesame oil, sea salt, and white pepper. Mix minimally to incorporate. Chill 15 min.
3. Assemble Gyoza: Place 1-1.5 tsp filling on a wrapper. Moisten half the edge with water. Fold into a half-moon. Pleat one side to seal, ensuring no air pockets. Repeat for all gyoza.
4. Dipping Sauce: Whisk ponzu, yuzu juice, and grated daikon in a small bowl.
5. Pan-Fry: Heat grapeseed oil in a large non-stick skillet over medium-high. Arrange gyoza in a single layer, flat side down. Cook 2-3 min until golden brown and crisp.
6. Steam: Add 1/4 cup water to skillet, immediately cover tightly, reduce heat to medium-low. Steam 6-8 min until wrappers are translucent and filling is cooked.
7. Crisp: Remove lid, increase heat slightly to evaporate liquid. Cook 1 min more until bottoms are crispy again.
8. Serve: Plate 3-4 gyoza in a shallow bowl. Ladle warm dashi broth around them. Serve with dipping sauce on the side.