No-Fold Crispy Gyoza
ID: 8810053b...
An innovative, no-fold crispy gyoza recipe where seasoned ground meat is spread directly onto gyoza wrappers and pan-seared while pressed down. It delivers a crispy, fragrant exterior and a juicy interior. Enjoy it with various flavor variations, from a junk-food style Big Mac-inspired dipping sauce to refreshing ponzu.
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🍳 Cooking Flow
Combine spices and seasonings into the ground meat and knead well to create the meat mixture. → Prepare the special Big Mac-style dipping sauce. → Spread the meat mixture thinly over the gyoza wrappers. → Place the wrappers meat-side down in a non-stick pan, pressing them down while cooking over medium heat until both sides are crispy. → Serve with lettuce, and enjoy with your preferred sauce or ponzu.
Cooking Steps
Brief Cooking Order
Combine spices and seasonings into the ground meat and knead well to create the meat mixture. → Prepare the special Big Mac-style dipping sauce. → Spread the meat mixture thinly over the gyoza wrappers. → Place the wrappers meat-side down in a non-stick pan, pressing them down while cooking over medium heat until both sides are crispy. → Serve with lettuce, and enjoy with your preferred sauce or ponzu.
Introduction
An innovative, no-fold crispy gyoza recipe where seasoned ground meat is spread directly onto gyoza wrappers and pan-seared while pressed down. It delivers a crispy, fragrant exterior and a juicy interior. Enjoy it with various flavor variations, from a junk-food style Big Mac-inspired dipping sauce to refreshing ponzu.
Step 1
In a bowl, combine the ground meat, mayonnaise (1 tbsp), salt (1/2 tsp), table pepper (4 shakes), Ajinomoto (6 shakes), nutmeg (3 shakes), and garlic powder (8 shakes). Knead by hand until sticky to create the meat mixture.
Step 2
In a separate container, thoroughly mix the mayonnaise (25g), ketchup (10g), yellow mustard (4g), sugar (2 pinches), salt (1 pinch), garlic powder (4 shakes), and Ajinomoto (3 shakes) to make the Big Mac-style dipping sauce.
Step 3
Place an appropriate amount of the meat mixture in the center of a gyoza wrapper, then spread it out thinly, leaving the edges clear.
Step 4
Place the wrappers meat-side down in a frying pan, pressing down lightly by hand to ensure they lay flat. Start in a cold pan; do not add oil (if not using non-stick, add a thin layer of oil).
Step 5
Place the pan over medium heat. The fat from the meat and mayonnaise will render out to fry the gyoza juicily. Once browned, flip them over and cook the wrapper side thoroughly until crispy.
Ingredients List
Important Notes
By adding mayonnaise to the meat mixture, the fat renders out during cooking, allowing the skins to be crispy-fried without needing to add extra oil. 💡
Pressing the meat side directly onto the pan improves heat conductivity, ensuring even cooking in a short time. 🔥
Wrap the gyoza in torn lettuce and dip it into the Big Mac-style sauce for a wonderful, junk-food-like taste experience. 😋
If you are concerned about the smell of the ground meat, kneading in nutmeg and garlic powder thoroughly will eliminate it, resulting in a savory and delicious flavor. ⚠️
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