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Gyoza

Ingredients

  • Cabbage
  • Salt
  • Spring onion
  • Ginger
  • 2 cloves of garlic
  • Ground meat (pork preferred)
  • Gyoza/Dumpling wrappers (will need to go to an asian supermarket for this or order online)

Order of Operations

  1. Making the filling
    1. Thinly slice cabbage, then dice the slices: using a mandolin makes this easier
    2. Add the cabbage to a bowl, then add and mix a pinch of salt to draw out excess moisture, then place the bowl to the side so the salt extracts the moisture
    3. Prepare the vegetable + spice part of the filling
    4. Thinly slice a spring onion
    5. Grate a knob of ginger if using fresh ginger, or prepare pre-grated ginger
    6. Grate the cloves of garlic
    7. Now that vegetable part of the filling is ready, create a "bed" with a sheet or three of paper towel and dump the cabbage onto it.
    8. Wrap and compress the cabbage to strain as much moisture from it as possible; this is important to prevent the gyoza from falling apart later on
    9. Add the ground meat, drained cabbage, vegetable + spice mix, and another pinch of salt to a separate dry mixing bowl. Mix the contents together until it becomes a cohesive pasty mass that sticks together; the mix is ready.
  2. Making the gyoza dumplings
    1. Lightly wet the perimeter of the gyoza wrapper to create a seal
    2. Make a small sphere of filling that sits comfortably in the wrapper, leaving a gap between the filling and the wet perimeter; when folded, the filling will occupy more of the space
    3. There are fancy patterns you can do when folding the gyoza, but the "taco curl" of just closing the wet perimeters on each other is perfectly fine
    4. After all the gyoza are made, place them on a baking sheet and put them in the freezer for an hour so they solidify
    5. After that hour, they can either be stored in a plastic bag or other container and put back in the freezer, or be cooked as is
  3. Cooking the gyoza
    1. Take a medium-sized pan, bring it to heat, and add about half a tbsp of cooking oil
    2. Add gyoza to the pan and cook for 1-2 minutes until browned on one side
    3. Once browned, add 1/2 cup of water to pan and cover pan with lid
    4. Steam the gyoza for 4 minutes
    5. Remove the lid and let the gyoza cook for another 1~2 minutes

Serve!

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