No-Fold Gyoza are Gyoza dumplings with pork filling but without complicated folding. Usually, you seal the Gyoza skin to keep the filling neatly inside by making kind of troublesome pleats. But here, the filling is merely wrapped in the skin by rolling. Super easy! It may not look as pretty as the regular one, but it’s still as tasty as always. This also freezes beautifully. One day make multiple batches and freeze, and have Gyoza dinners later on busy nights. No defrosting needed beforehand, but just cook a little longer. Hope you try this simple but delicious Gyoza soon!
Video
Ingredients
- 20-24 sheets Gyoza skins
- 1-2 Tbsp oil
Gyoza Filling
- 1 cup cabbage (minced)
- 1 cup Nira, Chinese chives (finely chopped)
- 8 oz ground pork
- 1/2 tsp garlic (grated)
- 1/2 tsp ginger (grated)
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp sesame oil
- 1 Tbsp Katakuriko (potato starch (or cornstarch))
Dipping Sauce
- 1/4 cup Ponzu sauce
- 1 tsp Ra-yu, chili oil
Instructions
- Mix Ponzu Sauce and Ra-yu together for the dipping sauce.
- Chop cabbage very finely. Slice Nira chives thinly. Combine all the ingredients for Gyoza filling in a large bowl. Mix very well until it gets sticky. Divide the mixture into 20-24 parts. Either cut or shape the pieces into "I"-shaped bars.
- Take a sheet of Gyoza skin, and place one part of the meat mixture in the center of a skin. Moisten one edge of the skin. Wrap the other edge of the skin over the meat, and roll to seal. (Please watch the video to see how.) Make 20-24 Gyoza.
- Heat a pan at medium high heat and add oil. Place Gyoza on a pan and cook until the bottom becomes golden brown. Add 1/4 cup water and immediately cover with a lid. Cook until the water boils away.
- Serve immediately with the dipping sauce.
