Recipes /

Smashed Gyoza

Serves 4 oz.

Hoisin Matcha

1/2 cup Chiles de arbol, minced

2 tbsp Green Onions

2 tbsp Garlic cloves, minced

1 tbsp Ginger peeled and grated

2 tbsp Sesame Seeds

1 tsp Kosher Salt

¼ cup Vegetable Oil

¼ cup Kikkoman® Sesame Oil

1 cup Kikkoman® Gluten Free Hoisin Sauce

Gyoza

½ cup Napa cabbage, shredded

1 tsp Sea Salt 

8 ounces Ground Pork

⅓ cup Carrot, grated

2 tbsp Green Onions, minced

2 tsp Garlic, minced

1 tsp Ginger, peeled and grated

1 tbsp Vegetable Oil 

8 each Gyoza wrappers

Method

To make Salsa Macha: Combine chiles, green onion, garlic, ginger sesame seeds, and salt in a stainless-steel bowl. Heat vegetable and sesame oils until rippling hot and pour over chile mixture. Allow mixture to cool slightly and stir in Kikkoman® Gluten Free Hoisin Sauce.
To Make Gyoza: Stir together cabbage, onions, red bell pepper and salt in a small bowl. Set aside to soften. Drain liquid and squeeze out excess moisture using a paper towel. Add cabbage mixture to a mixing bowl with pork, carrots, green onion, garlic and ginger. Mix well to combine. Heat vegetable oil over medium heat in a large nonstick skillet for 2 minutes. Scoop filling tablespoon-sized mounds of filling onto gyoza wrapper. Add to hot skillet, meat side down and smash to flatten. Cover skillet and cook for 1-2 minutes. Flip each gyoza and cook 1 minute longer, uncovered.  Repeat with remaining filling. Add extra oil as needed. 
To Assemble: Arrange Smashed Gyoza on a plate and spoon Salsa Macha over the top.

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