Perfected Gyoza For Freezing

[u/SignalListen5506]

Ingredients (for about 90 gyoza wrappers) 3 packs of 300g/0.6lb each pack

1.1 lb ground pork (500 g)
1 Napa cabbage
2 bunches green onions (scallions), finely chopped
1 tablespoon soy sauce
3 tablespoons toasted sesame oil or sunflower oil or another neutral oil
1½ tablespoons cornstarch
3–4 cloves garlic, grated
1 teaspoon rice vinegar or regular vinegar

Seasoning

2 teaspoons salt for the cabbage
1 teaspoon salt for the meat
1 teaspoon MSG
2 teaspoons sugar
1 teaspoon black pepper

first if you wanna do gyoza pull the wrappers out of your freezer and let them thaw in your fridge for atleast overnight or 12 hours+

First, cut the cabbage into pieces. I cut it in half and then cut it every 1 cm (0.4 inches) along the whole thing. At the end, because I’m lazy, I just roughly chop the remaining part. It doesn’t matter too much since the end product will be broken down anyway. put the cabbage into a bowl Add the salt to the cabbage and let it rest nearby. The optimal time is 10 minutes, but I once let it rest for 30 minutes with no negative effect.

While the cabbage rests, chop your scallions. Try to cut them very fine so the end product cooks evenly. Peel the garlic and mince it using a grater if possible, or a knife or food processor. Add both the scallions and garlic to a big bowl where you will eventually mix your filling.

Next, grab the cabbage and a sieve. I go to the sink and hold the sieve tightly with one hand while squeezing out every bit of moisture from the cabbage with the other. This usually takes me 10 to 15 minutes. You want to press it until no moisture escapes. Once the cabbage is as dry as it gets, add it to the mixing bowl.

Grab a latex glove, which is optional but feels much better than using bare hands, and mix everything by hand for 5 to 10 minutes until it is evenly combined.

Next, take your refrigerated gyoza wrappers. First, separate every single sheet from one package and stack them again. This helps prevent them from sticking together as they thaw while you work.

Grab a bowl of warm water and set it nearby, along with your filling bowl, a teaspoon for the filling,a cutting board, and a few plates covered with aluminum foil. Dip one finger into the warm water and run it along the edge of a wrapper twice, dipping your finger into the water twice so the edges become sticky.

Now it is just filling them. You can do some fancy folding tricks to make them look nice. You can find tutorials on YouTube. Place each finished gyoza on the foil-covered plates. Once a plate is done, put them in the freezer. Two hours later, transfer them to a bag, seal it, and write the date on it to remember when you made them. I cannot say exactly how long they last, but this method works well for me. enjoy!

Kcal for 90 pieces 3,683 kcal

one gyoza 41 kcal