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Authentic Fragrant Gyoza with Star Anise

Authentic Fragrant Gyoza with Star Anise

I had tasty and fragrant gyoza with star anise in Chinatown. After many trials, I was finally able to make the gyoza I like!
This recipe will you how to fry gyoza both in a non-stick and a cast iron frying pan.

Ingredients: 3-4 servings

Minced pork
360 g ( 2 cups)
Cabbage
1/2
Chinese chives
1 bunch
Gyoza skins
36
Flavouring ingredients:
Shaoxing wine (or sake)
2 tablespoons
Soy sauce
1 tablespoon
Miso
1 tablespoon
Sugar
1 tablespoon
Oyster sauce
1 teaspoon
Chinese 5-spice powder
1 tablespoons
Grated garlic
to taste
Sesame oil
1 tablespoon

Steps

1. Finely chop the cabbage and Chinese chives. You can use a food processor to chop the cabbage.
2. Combine the cabbage, Chinese chives, and all the flavouring ingredients in a bowl and mix well. Use your hand first and switch to a spoon after the ingredients are almost combined.
3. Wrap the filling in the gyoza skins and fry them.
4. [Method 1 for frying gyoza in a non-stick frying pan:] Heat oil and arrange the gyoza in the pan. Once the bottoms of the gyoza have lightly browned, increase the heat to medium. Fill the pan with water to immerse the gyoza half way to the top, and cover with a lid.
5. [Method 2 for frying gyoza in a non-stick frying pan:] Once the water evaporates and the meat sizzles inside the gyoza skins, drizzle in some oil and turn the heat to high. Continue to fry.
6. [Method 1 for frying gyoza in a cast iron pan:] Heat the frying pan until very hot and pour in some oil. Arrange the gyoza in the pan and fry until the bottoms are lightly brown.
7. [Method 2 for frying gyoza in a cast iron pan:] Fill the pan with water to immerse the gyoza half way to the top, and turn the heat down to medium. Cover with a lid.
8. [Method 3 for frying gyoza in a cast iron pan:] Once the water has almost evaporated and the meat sizzles in the gyoza skins, pour in some oil and increase the heat to high. Continue to fry.
9. [Method 4 for frying gyoza in a cast iron pan:] Once the water has completely gone and the bottom of the gyoza is golden brown, they are ready. They shouldn't stick to the bottom of the pan, so you can remove them easily.

Story Behind this Recipe

I thought it was difficult to make tasty gyoza at home!
I wanted to recreate Chinatown quality gyoza.