Savory Fried Pork And Cabbage Gyoza Recipes
PORK & CABBAGE GYOZA (DUMPLINGS) RECIPE
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.
Provided by Jan Chan
Categories Side Dish
Number Of Ingredients 14
Steps:
- 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).
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