Japanese Gyoza
Crisp-bottomed, steam-finished pork and cabbage dumplings. The kind that disappear faster than you can plate them.
Salt the cabbage first and squeeze it dry — that single step is the difference between a juicy gyoza and a watery one. The 'pan-fry then steam' move gives you the trademark crackly bottom with a tender top.
Ingredients
Makes 45Gyoza
- 3 cups of finely chopped cabbage
- 1 teaspoon salt
- 1.5 pounds ground pork
- 6 scalions, sliced
- 1-inch ginger, grated
- 7 garlic cloves, minced
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- ½ recipe pierogi dough
- 2 cups of chicken stock
Method
1 hr 15 minPlace cabbage in a large colander and sprinkle it with 1 teaspoon salt and let it stand for about 30 minutes. With your hands squeeze out any water. In a large bowl, mix the cabbage, the meat, scallions, ginger, garlic, soy sauce, sesame oil, and black pepper.
Divide the dough into thirds. Roll out one portion of the dough to about 1/8-inch thickness. Dust the dough and the surface with flour as needed. Using a 3-inch round cutter, cut out circles. Place about 1 tablespoon of the filling in the center of each dough circle. Fold the wrapper in half to form a half-moon shape. Starting on one end fold/pinch the wrapper tightly until the dumpling is completely sealed. In hot saute pan coated well with oil, place dumplings flat side down and cook until the bottom is browned, for about 3 minutes. Add I cup of chicken stock and cover immediately. Cook for about 5-7 minutes until the stock has evaporated. Serve with your favorite dipping sauce
Originally published on Daga's Cooking Journal.