00:00Hi everyone, I'm Yuto and today on Stachi, I'm going to show you how to make a crispy,
00:04juicy and delicious pan-fried Japanese pork gyoza with an addictive 4-ingredient dipping
00:08sauce.
00:10Let's start with the filling.
00:12Here I have 150g of chopped green cabbage, sprinkle it with ½ teaspoon of salt and massage
00:18it until covered.
00:20Set that aside for 10 minutes and let's season the pork.
00:23This is 200g of ground pork and I'm adding ½ tablespoon of soy sauce.
00:28½ tablespoon of soy sauce, ½ teaspoon of sugar, and a few pinches of ground pepper.
00:36Gently knead it until the seasonings are evenly spread throughout.
00:45After 10 minutes, the salt will drown some of the liquid out of the cabbage.
00:49Give it a good squeeze and discard the liquid.
00:58Once the cabbage is thoroughly squeezed, add it to the pork along with 50g of finely chopped
01:03Japanese leek or regular leek, 30g of garlic chives, a tablespoon of lard, 2 grated garlic
01:12cloves, and a tablespoon of grated ginger.
01:16Knead it again to evenly distribute the ingredients throughout the mixture, but be careful not to
01:21over-mix, minimal kneading will ensure a good texture.
01:30Finally, we're going to add 1 tablespoon of water and knead one last time.
01:34This will help make the filling juicier.
01:42Okay, we're ready to assemble the gilza.
01:45Prepare your station with your filling, wrappers, all the water, and a plate or tray for the completed
01:52ones.
01:53Grab a wrapper and place it flat in your hand.
01:57Add about 1 tablespoon worth of filling, and spread it with a knife, leaving a wide border
02:03around the edge.
02:05Spread a little water on the border.
02:13Then fold the wrapper in half, and pinch the side of your dominant hand.
02:19From the pinch, pleat along the edge until the wrapper is closed, and press it down to secure
02:26it.
02:31I'll show you a few times from different angles, so you can see how I pleat the edge.
02:41The first pinch is what helps you get started.
02:44Then I hold the pinch side with my thumb and finger, and push the edge of the underside of
02:50the wrapper over the top of that finger using the other finger.
02:55Press and continue.
02:57I usually do 3 or 4 pleats per gilza.
03:00My wife uses a similar technique, but she pleats from the top and pushes each pleat over top of
03:06her thumb.
03:07I think everyone has their own way that they find easier, but you get quicker and neater with practice.
03:17By the way, if you run out of wrappers and have leftover filling, you can make mini hamburgs
03:23and serve them with the gilza and dipping sauce.
03:26It's still delicious even without the wrapper.
03:29Okay, they're all done, but I'm only going to cook half of them now, so I'll put a lid on
03:34one tray,
03:35and put it in the fridge for later.
03:38If you want to freeze, then make sure they're not touching, otherwise they'll stick together.
03:43Anyway, heat up a lidded frying pan on medium, and add about half tablespoon of oil.
03:49Once the pan is nice and hot, place the gilza so the bottom is flat in the pan.
03:54This will ensure a crispy base.
03:57While you're waiting for the bottom to crisp up, boil 100ml of water.
04:01If you don't have an electric kettle or microwave, you might want to prepare the hot water in advance
04:07before you start cooking.
04:14When the underneath is golden brown, pour 100ml of water into the pan and then place the lid on top.
04:21Since I'm not cooking all of the gilza this time, I used a bit less water.
04:25This step will steam the top of the gilza and make sure they're cooked all the way through.
04:31Steam them for about 45 minutes, or if you're cooking from frozen, add an extra two to that.
04:37I also recommend shaking the pan once or twice just to make sure they don't stick.
04:41This is especially important if you're gonna cook gilza in a skillet.
04:50While they're steam, let's prepare the sauce.
04:52Grab a small bowl and add one tablespoon of rice vinegar,
04:59two teaspoons of soy sauce,
05:05half teaspoon of chilli oil,
05:08and a sprinkle of black pepper.
05:13I like my dipping sauce quite sour and spicy, but you can play with the ratio to suit your taste,
05:18and feel free to omit the chilli oil if you don't want it to be spicy.
05:23Okay, five minutes have passed, so let's remove the lid.
05:26Continue to cook until the liquid has almost evaporated,
05:30then drizzle with sesame oil and remove from the heat.
05:37And that's it, delicious crispy and juicy Japanese gilza that could rival a restaurant.
05:43Thank you for watching and thank you everyone who voted for this video.
05:46If you want to vote on the next one, there's a new poll on the community tab on my channel.
05:52And great news, I've launched a free mobile app that makes following along with my recipes even easier.
05:58It's the perfect kitchen companion after watching my videos.
06:01You can access step-by-step instructions right on your phone while you cook.
06:06The download link is in the description below.
06:09If you want more gilza filling ideas, check out the recipes on my website.
06:14The link is on the screen.
06:15And if you're interested in homemade gilza wrappers, I put the video link on the screen too.
06:21Have a great day and I hope to see you in the next one.
06:25We'll see you in the next one.
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