Pork Dumplings

Serves 1
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Directions

  1. 1Work on the cabbage by cutting it into thin strips.
  2. 2Work on the cabbage by cutting it into thin strips.
  3. 3Work on the cabbage by cutting it into thin strips.
  4. 4Add the cabbage to a bowl along with salt, massage it, and let it sit for 5 minutes to release excess moisture.
  5. 5Add the cabbage to a bowl along with salt, massage it, and let it sit for 5 minutes to release excess moisture.
  6. 6Add the cabbage to a bowl along with salt, massage it, and let it sit for 5 minutes to release excess moisture.
  7. 7Add a lot of green onion and cilantro to the bowl.
  8. 8Add a lot of green onion and cilantro to the bowl.
  9. 9Add a lot of green onion and cilantro to the bowl.
  10. 10Add rehydrated shiitake mushrooms.
  11. 11Add rehydrated shiitake mushrooms.
  12. 12Add rehydrated shiitake mushrooms.
  13. 13Ring out all the cabbage juice.
  14. 14Ring out all the cabbage juice.
  15. 15Ring out all the cabbage juice.
  16. 16Add grated ginger and grated garlic to the mushroom, green onion, and cilantro mixture.
  17. 17Add grated ginger and grated garlic to the mushroom, green onion, and cilantro mixture.
  18. 18Add grated ginger and grated garlic to the mushroom, green onion, and cilantro mixture.
  19. 19Add a pound of ground pork, soy sauce, rice vinegar, sesame oil, chicken bouillon, black pepper, salt, sugar, and corn starch to the mixture.
  20. 20Add a pound of ground pork, soy sauce, rice vinegar, sesame oil, chicken bouillon, black pepper, salt, sugar, and corn starch to the mixture.
  21. 21Add a pound of ground pork, soy sauce, rice vinegar, sesame oil, chicken bouillon, black pepper, salt, sugar, and corn starch to the mixture.
  22. 22Mix it up thoroughly.
  23. 23Mix it up thoroughly.
  24. 24Mix it up thoroughly.
  25. 25Add a little bit of mirin to the mixture.
  26. 26Add a little bit of mirin to the mixture.
  27. 27Add a little bit of mirin to the mixture.
  28. 28Place a single gyoza wrapper down, wet the border with your finger or the back of a spoon.
  29. 29Place a single gyoza wrapper down, wet the border with your finger or the back of a spoon.
  30. 30Place a single gyoza wrapper down, wet the border with your finger or the back of a spoon.
  31. 31Add a small amount of filling to the center of the wrapper, being careful not to overstuff.
  32. 32Add a small amount of filling to the center of the wrapper, being careful not to overstuff.
  33. 33Add a small amount of filling to the center of the wrapper, being careful not to overstuff.
  34. 34Fold and pinch just the middle part of the wrapper.
  35. 35Fold and pinch just the middle part of the wrapper.
  36. 36Fold and pinch just the middle part of the wrapper.
  37. 37Pleat only the top piece of the wrapper by folding it once, twice, then three times.
  38. 38Pleat only the top piece of the wrapper by folding it once, twice, then three times.
  39. 39Pleat only the top piece of the wrapper by folding it once, twice, then three times.
  40. 40Fold the end piece in half and pinch the entire dumpling.
  41. 41Fold the end piece in half and pinch the entire dumpling.
  42. 42Fold the end piece in half and pinch the entire dumpling.
  43. 43Repeat the pleating process, pushing the guy in and pinching to form the dumpling.
  44. 44Repeat the pleating process, pushing the guy in and pinching to form the dumpling.
  45. 45Repeat the pleating process, pushing the guy in and pinching to form the dumpling.
  46. 46Place the formed dumplings into an oiled pan.
  47. 47Place the formed dumplings into an oiled pan.
  48. 48Place the formed dumplings into an oiled pan.
  49. 49Once you see some browning, add water to the pan and stand back.
  50. 50Once you see some browning, add water to the pan and stand back.
  51. 51Once you see some browning, add water to the pan and stand back.
  52. 52Reduce the heat.
  53. 53Reduce the heat.
  54. 54Reduce the heat.

Ingredients

  • 0.25 cabbage
  • 0.25 cabbage
  • 0.25 cabbage
  • salt
  • salt
  • salt
  • green onion
  • green onion
  • green onion
  • cilantro
  • cilantro
  • cilantro
  • shiitake mushrooms rehydrated in water
  • shiitake mushrooms rehydrated in water
  • shiitake mushrooms rehydrated in water
  • 1 pound ground pork
  • 1 pound ground pork
  • 1 pound ground pork
  • soy sauce
  • soy sauce
  • soy sauce
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • sesame oil
  • sesame oil
  • sesame oil
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • black pepper
  • black pepper
  • black pepper
  • sugar
  • sugar
  • sugar
  • corn starch
  • corn starch
  • corn starch
  • mirin
  • mirin
  • mirin
  • gyoza wrappers
  • gyoza wrappers
  • 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.
Pork Dumplings | Clip Recipe