Buta Gyōza - Japanese pork dumplings
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There is something in the world of Japanese cuisine that attracts not only gourmets, but also those who want to discover the culinary secrets of the Far East. Buta Gyōza, or pork dumplings, is one of those dishes that win hearts and palates all over the world.
The history of Gyōza dumplings
Gyōza dumplings, although today they are mainly associated with Japan, have their roots in Chinese cuisine. The famous Chinese dumplings, known as jiaozi, came to Japan in the 19th century, and with them came a fascination with the flavors and techniques of preparing this unique dish.
Initially, jiaozi were eaten steamed or boiled, but in Japan they began experimenting with various cooking methods. Today, Buta Gyōza is often pan-fried, which gives them a crispy crust while keeping the filling juicy.
Recipe informations:
Ingredients
- 300 g minced pork
- 2 tablespoons of Japanese soy sauce
- 1/4 teaspoon white pepper
- 1 teaspoon of sugar
- 1 tablespoon of sake
- 1 egg, slightly beaten
- 2 teaspoons of sesame oil
- 6 1/2 cups cabbage (325 g), finely shredded
- 4 spring onions, finely chopped
- ready dough for gyoza dumplings (50 circles)
- 1 tablespoon of vegetable oil