Japanese Pork & Cabbage Gyoza | Episode 3: Dumplings Around

• 総時間: 23 minutes

材料

32 gyoza wrappers

Vegetable oil, for frying

Gyoza filling

2 cups cabbage, finely chopped

300g pork mince

3 - 4 spring onion, finely chopped

1 clove garlic, minced

1 thumb piece ginger, grated

1 tbsp sake

1 tbsp sesame oil

1 tsp soy sauce

1 tsp salt

Dipping sauce

2 tbsp soy sauce

2 tbsp rice vinegar

½ tsp chilli oil, or to taste

手順

Combine the cabbage and ½ teaspoon of salt in a small bowl and set aside for about 20 minutes to let it wilt slightly. Once softened, squeeze out as much liquid as possible and transfer the cabbage to a large bowl.

Add the pork mince, spring onion, ginger, garlic, sake, sesame oil, soy sauce, and the remaining ½ teaspoon of salt. Mix well until the filling is smooth and sticky.

Place about 1 tablespoon of filling in the centre of each gyoza wrapper. Wet the edge with a little water, fold, and pleat to seal tightly. Repeat with the remaining filling, keeping the wrapped gyoza covered with a damp towel so they don’t dry out.

Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil. Arrange the gyoza in the pan and cook until the bottoms are golden. Pour in 1/3 cup water, cover, and steam for about 3 minutes over high heat. Remove the lid and cook until the water evaporates and the bottoms are crisp and golden.

Turn off the heat and carefully invert the gyoza onto a plate, arranging them bottom-side up so they stay crispy.

To make the dipping sauce, mix the soy sauce, rice vinegar, and Japanese chilli oil in a small bowl and serve alongside the gyoza.