Never Make Gyoza the Traditional Way Again! Try This Version!

And here for our recipe today, we're going to start with the filling. I have 200 grams of ground pork, minced two cloves of garlic. That looks great already. Let's add the meat, and you can even throw in three cloves of garlic. Here I have 20-25 grams of scallions, but if you have garlic chives, which is Chinese chives, it's way better. Then it's going to turn out, turn out just like the original. But scallions will do the trick just fine. Just slice it really thin. Done. Add all the meat. And I have some garlic. I will add half a teaspoon of ginger powder. Just a little bit of black pepper. Half a teaspoon of sesame oil. Toasted. It has to be the toasted one. A teaspoon of soy sauce. And a tablespoon of oyster sauce. Now just mix everything really well. Well, now everything's mixed well here. Let's set it aside, okay? And here I have the spring roll wrappers. You can use whatever brand you like. Many people ask me how to use these wrappers. Well, first of all, they come frozen. So leave them out of the fridge for about 20 to 30 minutes to thaw because otherwise you won't be able to handle them. And here, taking it out of the package, you're gonna take a corner, a corner here, and pull it off. If it's frozen, it usually stays here in the middle, right? If you feel like it's a bit tough to separate the wrappers, then let it thaw a bit more, otherwise you're gonna tear it. You just pull it slowly and it'll come right off. All done! And I'll be using two spring roll wrappers, which is already almost coming loose. And to store the leftovers, you can put them back in the same bag, right? In the same bag. And then seal it with tape. Keep it tightly closed and put it back in the freezer. I actually prefer vacuum sealing it. I just put it here in this vacuum bag. If you don't have the machine, and I recommend having one at home, it's really handy. I always put it in the vacuum sealer. A really big bag and leave plenty of space up here. Just put the end right here. The holder. And like this. And close it. I draw the air out. Use this pulse button right here to draw the air out a little at a time, right? So you don't crush the dough. And then seal it. It's super quick. You'll be able to keep your dough in the freezer for several months. Now just open it. Tightly sealed. And here this wrapper has two sides, okay? A side that's very smooth and another one that is slightly rougher. Rough side always goes inside. I'm going to put it here. Apply a little water to the tip. And add the other wrapper. Just join them together here. Spread all of our meat here over the wrapper. You can use the spoon itself or a spatula. You can spread it over the entire wrapper. In here, with everything well spread out, it will leave a very thin layer of meat. Let's roll it up. Carefully, nice and slow. No need to rush. Just roll it like this. It's pretty easy. All done. Now just cut it into pieces about a finger and a half thick, like this. You gotta use a really sharp knife, because ground pork can be kind of tough to cut, you know. There, and to get it off the board here, don't pull, just do it like this. Roll it up, and it comes right off, and it'll look like this. A little bit of oil in the pan. Spread it well with a piece of paper towel here. Medium heat, let's add all the dumplings. And cover it. After about two minutes, we'll add a little bit of water. And cover it. And let it cook until the water dries up. Here the water has practically dried up. It got a little browned on this side. Now let's brown the other side. Just flip it over. Don't worry. This meat won't be raw. It cooks thoroughly. Hold on. Let's plate it up. After two minutes, let's add a little more water. And cover it and leave it until the water evaporates. Now that the water has almost completely evaporated, just turn off the heat and remove it. The best soy sauce brand there is. This will be our dipping sauce. Just a little bit of toasted sesame oil. White vinegar, about half a teaspoon. Just serve it as a side dish or even with a beer.