Open-faced Pan-fried Gyozas

Serves 1
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Directions

  1. 1Chop the scallions.
  2. 2Chop the scallions.
  3. 3Chop the scallions.
  4. 4Mix together all the toppings (ground pork, shrimp, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, chicken bouillon, sugar, black pepper, and minced garlic) in a bowl.
  5. 5Mix together all the toppings (ground pork, shrimp, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, chicken bouillon, sugar, black pepper, and minced garlic) in a bowl.
  6. 6Mix together all the toppings (ground pork, shrimp, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, chicken bouillon, sugar, black pepper, and minced garlic) in a bowl.
  7. 7Smear the mixture onto wonton wrappers.
  8. 8Smear the mixture onto wonton wrappers.
  9. 9Smear the mixture onto wonton wrappers.
  10. 10Pan-fry face down until golden and crispy.
  11. 11Pan-fry face down until golden and crispy.
  12. 12Pan-fry face down until golden and crispy.
  13. 13Serve with chili oil and black vinegar for dipping.
  14. 14Serve with chili oil and black vinegar for dipping.
  15. 15Serve with chili oil and black vinegar for dipping.

Ingredients

  • 1 pound ground pork
  • 1 pound ground pork
  • 1 pound ground pork
  • 0.5 cup raw peeled tail-off shrimp
  • 0.5 cup raw peeled tail-off shrimp
  • 0.5 cup raw peeled tail-off shrimp
  • 0.5 cup leeks
  • 0.5 cup leeks
  • 0.5 cup leeks
  • 0.5 cup scallions
  • 0.5 cup scallions
  • 0.5 cup scallions
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 30 premade circular wonton wrappers
  • 30 premade circular wonton wrappers
  • 30 premade circular wonton wrappers
  • 1 tablespoon high-smoke-point neutral cooking oil (such as vegetable oil)
  • 1 tablespoon high-smoke-point neutral cooking oil (such as vegetable oil)
  • 1 tablespoon high-smoke-point neutral cooking oil (such as vegetable oil)
  • chili oil
  • chili oil
  • chili oil
  • black vinegar
  • black vinegar
  • black vinegar

Equipment

bowlpanspatula

Tips

  • You can eat them like a little taco.
  • These are the easiest dumplings you can make.
  • No folding required.
Open-faced Pan-fried Gyozas | Clip Recipe