Pork and Cabbage Gyoza (Japanese Dumplings)

Name: Pork and Cabbage Gyoza (Japanese Dumplings)
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 30 - 40 gyoza
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; 3 cloves of garlic, minced; 2 tsp sugar; 1 tsp fresh ginger, minced; 1 tsp soy sauce; 1 tsp sesame oil; ½ tsp white pepper; Gyoza wrappers

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Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr
Servings
30 - 40 gyoza
Course
Main Course, Appetizer
Cuisine
Asian

Pork and Cabbage Gyoza (Japanese Dumplings)

Kian Meyer

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

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 sesame oil
½ tsp white pepper
Gyoza wrappers **Sometimes called potsticker wrappers

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Instructions

Make the dipping sauce and set it aside to allow flavors time to mingle. Click here for the recipe.
Make the gyoza by combining the finely chopped cabbage and 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.
Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.
In a large bowl, combine the ground pork, drained cabbage, chives, garlic, sugar, ginger, soy sauce, sesame oil, remaining 1/2 tsp of salt, and white pepper.
Using clean hands, knead the mixture vigorously until it is homogenous and starting to feel tacky and sticky. Side Note: If you aren't serving the gyoza with a dipping sauce, I recommend transferring a teaspoon of the mixture to a small dish and microwave 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 fingertip dry on the towel.
Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edges as it meets the other. Make sure each dumpling is completely sealed. Place finished dumplings on the parchment-lined baking sheet.
To cook the gyoza, heat 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 pan, until evenly golden brown on the bottom surface, about 1 ½ - 2 minutes.
Increase the heat to medium-high, add ½ cup of water and cover tightly with a lid. Let the dumplings steam for 3 minutes, then remove the lid.
Continue cooking, swirling pan 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 dumplings onto a plate, crisp-side-up, and serve immediately. Enjoy.