Gyoza recipe (Japanese dumpling) / Potstickers / 餃子

Gyoza / Potstickers recipe
How to make Japanese dumpling
How to fold gyoza


📖FULL RECIPE: https://www.chefslabo.com/post/gyoza-japanese-dumpling-potstickers-餃子

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[Honey Garlic Chicken] https://youtu.be/CevjWezCOVM

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FAQ examples:
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(Chapter)
0:00 Gyoza filling
3:38 Gyoza sauce
4:09 How to fold Gyoza
6:13 About the pan
6:40 Cook Gyoza

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[Ingredients] (2-3serves)

(The filling)
-Pork mince 250g
-Powder (Or leaf) Gelatin 1.5tsp (6g)
-Water 40ml

-Kombu salt 1/4 tsp (1.25g)
-Sugar 1/4tsp (1.25g)
-Soy sauce 1/2tsp (2.5ml)
-Oyster sauce 1/2tsp (4g)
-Sesame oil 1/2tsp (2.5ml)

-Nappa cabbage 100g
-Kombu Salt 1/4 tsp (1.25g)
-Scallion 30-40g
-Ginger 10g (as peeled)


(Sauce)
-Soy sauce 2tbsp (30ml)
-Rice vinegar 1tbsp (15ml)
-Oyster sauce 1/2 tbsp (9g)
-Sesame oil 1/2tsp (2.5ml)
-Ginger 5g
-Scallion leaf (Left from the filling prep)

(Others)
-Dumpling pastry

(Kombu salt)
-Salt 50g
-Kombu 4g

(The flour & water mixture for cooking)
-Water 100ml
-All purpose flour 1tbsp (10g)
-Kombu salt 1/4tsp (1.25g)

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Ingredients (OUNCE version): https://www.chefslabo.com/post/gyoza-japanese-dumpling-potstickers-餃子

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🍽 [The plates I used in the video] 🍽

You can check the detail from the link below
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#ChefLabo
#Gyoza
#Potsticker
#餃子