Gyoza

• Gluten free

• Meat

  • 8 oz Ground pork

• Produce

  • 1 clove Garlic
  • 1 1/2 tsp Ginger, fresh
  • 5 cups Napa cabbage
  • 1 Scallion

• Condiments

  • 8 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 3/4 tsp Sugar
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 1/2 tsp Sesame oil
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Gyoza wrappers, Store-bought

• Liquids

  • 1 tbsp Water, HOT

Found on thewoksoflife.com

Description

Ingredients

• 5 cups (about 1 pound) napa cabbage, roughly chopped into large pieces
• 8 ounces ground pork (70% to 80% lean)
• 1 clove garlic, smashed
• 1½ teaspoons minced fresh ginger
• 1 scallion, chopped
• 2 tablespoons vegetable oil, plus more for pan-frying
• ½ teaspoon sesame oil
• 2 teaspoons soy sauce
• ¾ teaspoon sugar
• ½ teaspoon salt
• ⅛ tsp white pepper
• Store-bought gyoza wrappers
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon hot water
• 1 teaspoon sugar

Directions

• Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
• To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
• Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
• Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
• When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
• Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!