Serves 1
Directions
- 1Work on the cabbage by cutting it into thin strips.
- 2Add the cabbage to a bowl along with salt, massage it, and let it sit for 5 minutes to release excess moisture.
- 3Add a lot of green onion and cilantro to the bowl.
- 4Add rehydrated shiitake mushrooms.
- 5Ring out all the cabbage juice.
- 6Add grated ginger and grated garlic to the mushroom, green onion, and cilantro mixture.
- 7Add a pound of ground pork, soy sauce, rice vinegar, sesame oil, chicken bouillon, black pepper, salt, sugar, and corn starch to the mixture.
- 8Mix it up thoroughly.
- 9Add a little bit of mirin to the mixture.
- 10Place a single gyoza wrapper down, wet the border with your finger or the back of a spoon.
- 11Add a small amount of filling to the center of the wrapper, being careful not to overstuff.
- 12Fold and pinch just the middle part of the wrapper.
- 13Pleat only the top piece of the wrapper by folding it once, twice, then three times.
- 14Fold the end piece in half and pinch the entire dumpling.
- 15Repeat the pleating process, pushing the guy in and pinching to form the dumpling.
- 16Place the formed dumplings into an oiled pan.
- 17Once you see some browning, add water to the pan and stand back.
- 18Reduce the heat.
Ingredients
- 0.25 cabbage
- salt
- green onion
- cilantro
- shiitake mushrooms rehydrated in water
- 1 pound ground pork
- soy sauce
- rice vinegar
- sesame oil
- chicken bouillon
- black pepper
- sugar
- corn starch
- mirin
- gyoza wrappers
Equipment
bowlpan
Tips
- Save the mushroom rehydration broth.
- Do not overstuff the gyoza wrappers.
- Dumplings can be kept in the freezer and pan-fried whenever desired.
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