Gyoza (Japanese Potstickers) (Video) 餃子

• Gather all the ingredients.Tip:After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won't dry out.
  

使乳房填充GydF4y2Ba

• 可选步骤：GydF4y2BaAs cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process altogether.
• Remove the core of the cabbage leaves and cut into very small pieces.
  
• 将绿色洋葱和shiitake蘑菇切成小块。GydF4y2Ba
  
• 将地面肉，白菜，葱和shiitake蘑菇混合在一个大碗中。GydF4y2Ba
  
• Add minced garlic and grated ginger to the bowl.
  
• Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and ⅛ tsp freshly ground black pepper).
  
• Mix well and knead the mixture with hand until it becomes pale in color and sticky.
  

折叠陀螺GydF4y2Ba

• Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.
  
  

★ Folding Method 1 (Toward Center)

• Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
  
• 用拇指和食指，从中央到右侧的包装器顶部开始每¼“每¼”，开始褶皱，使3-4张褶皱。GydF4y2BaTip:As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger.
  
• 继续前进乳房的左侧。GydF4y2Ba
  
• 按褶皱并塑造乳房。GydF4y2Ba
  

★折叠方法2（向一侧）GydF4y2Ba

• 在填充折叠一半的包装器。GydF4y2Ba
  
• Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper.
  
• Once you make each pleat, press it down with your right thumb and make pleats toward the left side.
  
• Continue all the way till there is no more top wrapper to pleat.
  
• 按褶皱并塑造乳房。GydF4y2Ba
  

To Store (If you don't cook all of them)

• 在填充物开始向包装纸释放水分之前，用保鲜膜覆盖乳房，并“GydF4y2Ba闪光冻结GydF4y2Ba” them in the freezer until solid (at least outside is frozen). Make sure to layout the gyoza flat. Once the gyoza is solid, pack them in an airtight bag. Because you flash freeze them, gyoza won’t stick to each other in the bag. You can store gyoza for up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.
  

To Cook Gyoza

• Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular shape (or place them in two columns).
  
• Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
  
• Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
  
• 取下盖子以蒸发任何剩余的水。在煎锅周围加1茶匙芝麻油。GydF4y2Ba
  
• 厨师被发现，直到乳房良好，底部酥脆。GydF4y2Ba
  
• Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.
  

To Store

• 您可以将剩菜放在密封的容器中，并将其存放在冰箱中长达3天或在冰箱中持续一个月。GydF4y2Ba