Dumplings are great on their own or as part of a meal. You can change up the filling to create something different every time. Can't finish the whole batch? Freeze the gyoza individually before storing them in a resealable bag in the freezer.
Course Side Dish
Cuisine Japanese
Keyword dumplings, gyoza
Author Jan Chan
Ingredients
1lbnapa cabbage(use more if you want more veggies)
1tspkosher salt
200gground pork
2buncheschives(can also use green onion)
2tspgrated ginger
2tspgrated garlic
40pcsdumpling skin/wrapper(see note)
Seasoning Ingredients:
2tbspoyster sauce
1.5tbspsake
1.5tbspsoy sauce
1.5tbspsesame oil
pinch of pepper
Simple Dipping Sauce:
2.5tbsprice vinegar
1tbspsoy sauce
Instructions
Chop the napa cabbage finely (almost mincing it). Add it to a bowl with 1 tsp kosher salt and mix well. Transfer it to a mesh strainer and let sit for 15 minutes. This help releases the water from the cabbage. After 15 minutes, wrap the cabbage with a kitchen towel and squeeze out as much water as you can. Do not skip this step!
In a bowl, combine the cabbage, pork, green onion or chives, grated ginger and garlic. Mix it a little then add the seasoning (oyster sauce, sake, soy sauce, sesame oil and pepper). Mix with your hands, squeezing the mixture between your fingers/kneading it, for approximately 5 minutes. The mixture should feel a bit tacky/sticky. Let it rest for 3-5 minutes.
Prepare your wrapping station with a small bowl of water and set out your filling mixture, wrapper and a small damp towel (this helps keep your fingers clean when pleating). For each dumpling, fill it with a spoon full of the filling (I usually eyeball it) then dip your index finger in the water to moisten the edges of the wrapper. Fold the wrapper in half and pleat from left to right just the front of the wrapper. Usually, 5-6 pleats are enough to get the gyoza shape.
Completed dumplings can be frozen or keep refrigerated until ready for cooking (same day).
Cooking the Gyoza:
To cook the gyoza, heat about 1 tbsp of oil over high heat in a non-stick pan (or cast iron) until hot. Add the dumplings and sear until the bottom is well browned. Wiggle the dumplings as they cook (you can use your fingers) so they brown evenly.
Once they are at the desired crispiness or colour (I usually go for golden brown), add about 4 - 8 tablespoons of water and quickly cover the pan with a lid. Let the dumpling steam for 3-5 minutes or until water fully evaporates. Remove lid and jiggle the pan to make sure the dumplings did not stick and let it fry for another minute or two then it's ready to be served with dipping sauce. Be sure to plate the dumplings with the bottom size up so it stays crispy.