← Nouns Cooking · Japanese

Ingredients

• 250 g Cabbage, very finely chopped
• 1 tsp salt, for the cabbage
• 300 g pork mince (not too lean)
• 1 handful garlic chives (or 2 spring onions), finely chopped
• 2 cloves Garlic, grated
• 1 tsp Ginger, grated
• 2 tsp Soy sauce
• 2 tsp Sake
• 2 tsp sesame oil, plus 1 tsp for frying
• 1 tsp Cornflour (cornstarch)
• ¼ tsp Black pepper
• 40 round gyoza wrappers
• 2 tbsp neutral oil, for frying
• 3 tbsp soy sauce
• 3 tbsp Rice vinegar
• chilli oil (rayu), to taste (optional)

Method

1. Toss the cabbage with the salt and leave for 10 min, then squeeze out as much water as you can with your hands or a cloth.
2. Mix the cabbage with the pork, chives, garlic, ginger, soy, sake, sesame oil, cornflour and pepper. Knead with your hand for 1–2 min until the filling turns pale and sticky.
3. Hold a wrapper in your palm, put 1 heaped tsp of filling in the middle and wet half the rim with water. Fold it over and pleat the front edge 5–6 times, pressing each pleat against the flat back to seal. Set on a floured tray under a cloth.
4. Heat 1 tbsp oil in a non-stick frying pan with a lid over medium heat. Arrange about 20 gyoza flat-side down in rows and fry for 2–3 min, until the bottoms are golden.
5. Pour in 60 ml water, cover at once and steam for 3–4 min, until the wrappers look translucent and most of the water has gone. The filling should be cooked through (75°C / 165°F).
6. Uncover, drizzle ½ tsp sesame oil around the edge and fry for 1–2 min more until the bottoms are crisp again. Slide onto a plate crisp-side up. Repeat with the rest and serve with a dipping sauce of the soy sauce and rice vinegar mixed, with chilli oil to taste.

Tips

• Freeze uncooked gyoza on a floured tray, then bag them. Cook from frozen, adding a minute or two to the steaming.
• Contains wheat, soy and sesame.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Eats