Gyoza Nabe (Japanese Dumpling Hot Pot)
User Reviews
5
2 reviews
Excellent
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Prep Time
40 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Japanese
Gyoza Nabe (Japanese Dumpling Hot Pot)
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A recipe for Gyoza Nabe (Japanese Dumpling Hot Pot)! Pork-filled gyoza are simmered in a kombu dashi with cabbage, shiitake mushrooms, beansprouts, and garlic chives.
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Ingredients
- 14 ounces ground pork 400 grams
- 1 tablespoon potato starch potato starch, Katakuriko
- 1 1/2 teaspoons ginger finely grated, peeled, fresh
- 1 tablespoon sake
- 2 tablespoons green onion minced
- 1 teaspoon sesame oil toasted
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper freshly ground
- 25-30 gyoza wrappers about 3 1/2-inch/8.5 centimeter diameter
- 4 cups kombu dashi 1 liter
- 1/2 cup sake 120 milliliters
- 3-4 leaves green cabbage cut into large bite-size pieces
- 6 shiitake mushrooms trimmed and halved, medium
- 5 ounces mung bean sprouts crisp white part only, 150 grams
- 3 ounces nira garlic chives, bottom ends trimmed, then cut into 3-inch (7.5 centimeter) pieces, 100 grams
Miso-Vinegar Dipping Sauce:
- 1/3 cup red miso 80 milliliters
- 1 tablespoon miso or other sweet white miso, Saikyo miso variety
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons brown sugar raw
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1 clove garlic finely grated
- 1 teaspoon ginger finely grated, peeled, fresh
- 2 teaspoons tobanjan fermented chili bean paste, optional
Instructions
To make the gyoza:
- Combine the first eight ingredients for the gyoza in a medium bowl. Knead by hand until the filling is smooth and shiny. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
- To fill the gyoza, mound about 1 tablespoon of the filling in the center of a wrapper, and use water to wet the edges around half of the wrapper's edge. Fold the wrapper in half by lifting the dry-edged side. Pinch the edges tightly to seal and place the gyoza on the baking tray lined with parchment paper. Repeat the process with the remaining wrappers until the filling is gone.
- Cover the dumplings with a damp paper towel until ready to cook. You can make them about 30 to 60 minutes in advance; any longer and the bottom of the gyoza wrappers become soggy.
To make the Gyoza Nabe:
- Combine the dashi and sake in a donabe. Cover and bring to a simmer over medium-high heat. Add the cabbage and cook until slightly tender, 30 to 60 seconds. Add half the gyoza and half the shiitake; return to a simmer. Simmer for a couple of minutes, then add half the bean sprouts and half the nira. Cook for another minute or until everything is cooked through and then remove from heat.
- Serve with Miso-Vinegar Dipping Sauce. Once the gyoza have disappeared, refill and reheat with remaining gyoza, shiitake, beansprouts, and garlic chives.
To make the Miso-Vinegar Dipping Sauce:
- Whisk together all the ingredients in a saucepan and set over medium-low heat. Bring to a gentle simmer and stir constantly with a wooden spatula for 2 to 3 minutes, or until the mixture is slightly thickened and shiny.
- Turn off the heat and let it cool down completely.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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