Pork and Cabbage Gyoza (Japanese Dumplings)
Servings 30 - 40 gyoza
Equipment
- Baking Sheet
- Nonstick Skillet
Ingredients
- 1 lb. Napa cabbage (about ½ a medium head), finely minced
- 2½ tsp kosher salt, divided
- 1 lb ground pork shoulder
- 3 tbsp chives, minced **or 3 green scallions, finely chopped
- 3 cloves of garlic, minced
- 2 tsp sugar
- 1 tsp fresh ginger, minced
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp white pepper
- Gyoza wrappers **Sometimes called potsticker wrappers
Instructions
- Make the dipping sauce and set it aside to let the flavors mingle. Click here for the recipe.
- Salt the cabbage by combining the finely chopped cabbage with 2 teaspoons of salt in a mesh strainer, and toss well to combine. Set the strainer over a bowl and let stand at room temperature for 15 minutes.
- Drain the cabbage of excess liquid by transferring it to the center of a clean dish towel and gathering up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.
- Make the gyoza filling by combining the ground pork, drained cabbage, chives, garlic, sugar, ginger, soy sauce, sesame oil, remaining ½ tsp of salt, and white pepper.
- Using clean hands, knead the mixture vigorously until it is homogeneous and starts to feel tacky and sticky.Side Note: If you aren't serving the gyoza with a dipping sauce, I recommend placing a teaspoon of the mixture in a small dish and microwaving for 10 seconds. Taste and adjust seasoning if needed.
- Set up a workstation with a small bowl of water, a clean dish towel for wiping fingers, a parchment-lined baking sheet, a stack of gyoza wrappers, and the dumpling mixture.
- To form dumplings, place 2 teaspoons to 1 tablespoon of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water–do not use too much water. Wipe the fingertip dry on the towel.
- Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating the edges as they meet the other edge. Make sure each dumpling is completely sealed.
- Place finished dumplings on the parchment-lined baking sheet.
- Cook the gyoza by heating 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook, swirling the skillet, until evenly golden brown on the bottom surface, about 1½ to 2 minutes.
- Steam the gyoza by increasing the heat to medium-high. Add ½ cup of water to the skillet, cover tightly with a lid, and steam the dumplings for 3 minutes, then remove the lid.
- Continue cooking, swirling the skillet frequently and using a thin spatula to gently dislodge the dumplings if they are stuck to the bottom of the pan, until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer.
- Slide the dumplings onto a plate, crisp-side-up, and serve immediately. Enjoy.