Japanese GYOZA (Dumplings

• Meat

  • 1 lb Ground pork

• Produce

  • 1 Garlic cloves
  • 1 tsp Ginger
  • 1 1/2 cups Green cabbage

• Condiments

  • 2 tsp Soy sauce
  • 1 Soy sauce

• Pasta & Grains

  • 40 Wonton, round

• Baking & Spices

  • 1 Chili oil
  • 1 tsp Cornflour
  • 1 tbsp Cornstarch / corn flour
  • 1 cup Garlic chives
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Rice wine vinegar
  • 1 tsp Sesame oil
  • 3 tbsp Vegetable oil

Found on recipetineats.com

Description

Ingredients

• 1½ cups green cabbage, very finely chopped
• 1 tsp salt, separated
• 1lb / 500g ground pork (mince) (fattier the better)
• 1 cup garlic chives, finely chopped (Note 1)
• 1 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / corn flour
• 2 tsp soy sauce
• 1 tsp cornflour (cornstarch) - for tray
• 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1½ packets (Note 2)
• 3 tbsp vegetable oil (or other cooking oil)
• Soy sauce
• Rice wine vinegar
• Chili oil (Rayu is Japanese chili oil)

Directions

• Combine cabbage and ½ tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• Place remaining Filling ingredients (including remaining ½ tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
• Use your hands to mix the Filling.
• Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
• Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
• Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
• Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
• Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour ⅓ cup of water around the gyoza and place the lid on.
• Cook until the water has evaporated and the wrapper is slightly translucent on top.(See video for demo)
• Use an egg flip to transfer onto a plate upside down i.e. golden side up.
• Serve with Dipping Sauce.
• Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.