Gyoza

• Serves: 6-8

Ingredients

• Gyoza:
  • 450g cabbage
  • 450g ground pork
  • 1 tbsp salt
  • 1 tsp pepper
  • 3 garlic cloves
  • 1 tsp ginger
  • 50g scallions
  • 2 tsp sugar
  • ~50 dumpling wrappers
  • vegetable oil
• Dipping Sauce:
  • 1 part rice vinegar
  • 2 parts soy sauce
  • chili oil

Directions

Prepare the filling

1. Finely mince cabbage.
2. Salt the cabbage and let it rest for 15 minutes.
3. Once rested, squeeze cabbage in a towel to draw out as much moisture as possible.
4. Finely mince garlic, ginger, and scallions. Combine with cabbage.
5. Season with salt and white pepper.
6. Combine and knead to form the filling.

Folding the gyoza

Prepare the following equipment:

• Dumpling skins, thawed.
• Bowl of water for moistening the edges of the dumpling skin.
• Clean dish towel for wiping fingers between dumplings.
• Parchment paper for finished gyoza.

Fold the gyoza using the technique found here.

Gyoza can be frozen for later use. Place the tray of gyoza in the freezer. Once frozen, transfer to a ziplock bag.

Cooking the gyoza

1. Heat vegetable oil in a sauce pan.
2. Place gyoza in the pan and fry for about 1m30s.
3. Add about 1/3 of a cup of water and cover tightly with a lid.
4. Let gyoza steam for 3 minutes (5 minutes if frozen), then remove the lid.
5. Continue frying until water is evaporated.
6. Continue frying for 2 minutes longer, allowing gyoza to crisp up.