Japanese Pork and Cabbage Gyoza

Serves 1
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Directions

  1. 1Combine the cabbage and ½ teaspoon of salt in a small bowl and set aside for about 20 minutes to let it wilt slightly.
  2. 2Combine the cabbage and ½ teaspoon of salt in a small bowl and set aside for about 20 minutes to let it wilt slightly.
  3. 3Combine the cabbage and ½ teaspoon of salt in a small bowl and set aside for about 20 minutes to let it wilt slightly.
  4. 4Once softened, squeeze out as much liquid as possible and transfer the cabbage to a large bowl.
  5. 5Once softened, squeeze out as much liquid as possible and transfer the cabbage to a large bowl.
  6. 6Once softened, squeeze out as much liquid as possible and transfer the cabbage to a large bowl.
  7. 7Add the pork mince, spring onion, ginger, garlic, sake, sesame oil, soy sauce, and the remaining ½ teaspoon of salt.
  8. 8Add the pork mince, spring onion, ginger, garlic, sake, sesame oil, soy sauce, and the remaining ½ teaspoon of salt.
  9. 9Add the pork mince, spring onion, ginger, garlic, sake, sesame oil, soy sauce, and the remaining ½ teaspoon of salt.
  10. 10Mix well until the filling is smooth and sticky.
  11. 11Mix well until the filling is smooth and sticky.
  12. 12Mix well until the filling is smooth and sticky.
  13. 13Place about 1 tablespoon of filling in the centre of each gyoza wrapper.
  14. 14Place about 1 tablespoon of filling in the centre of each gyoza wrapper.
  15. 15Place about 1 tablespoon of filling in the centre of each gyoza wrapper.
  16. 16Wet the edge with a little water, fold, and pleat to seal tightly.
  17. 17Wet the edge with a little water, fold, and pleat to seal tightly.
  18. 18Wet the edge with a little water, fold, and pleat to seal tightly.
  19. 19Repeat with the remaining filling, keeping the wrapped gyoza covered with a damp towel so they don’t dry out.
  20. 20Repeat with the remaining filling, keeping the wrapped gyoza covered with a damp towel so they don’t dry out.
  21. 21Repeat with the remaining filling, keeping the wrapped gyoza covered with a damp towel so they don’t dry out.
  22. 22Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil.
  23. 23Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil.
  24. 24Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil.
  25. 25Arrange the gyoza in the pan and cook until the bottoms are golden.
  26. 26Arrange the gyoza in the pan and cook until the bottoms are golden.
  27. 27Arrange the gyoza in the pan and cook until the bottoms are golden.
  28. 28Pour in 1/3 cup water, cover, and steam for about 3 minutes over high heat.
  29. 29Pour in 1/3 cup water, cover, and steam for about 3 minutes over high heat.
  30. 30Pour in 1/3 cup water, cover, and steam for about 3 minutes over high heat.
  31. 31Remove the lid and cook until the water evaporates and the bottoms are crisp and golden.
  32. 32Remove the lid and cook until the water evaporates and the bottoms are crisp and golden.
  33. 33Remove the lid and cook until the water evaporates and the bottoms are crisp and golden.
  34. 34Turn off the heat and carefully invert the gyoza onto a plate, arranging them bottom-side up so they stay crispy.
  35. 35Turn off the heat and carefully invert the gyoza onto a plate, arranging them bottom-side up so they stay crispy.
  36. 36Turn off the heat and carefully invert the gyoza onto a plate, arranging them bottom-side up so they stay crispy.
  37. 37To make the dipping sauce, mix the soy sauce, rice vinegar, and Japanese chilli oil in a small bowl and serve alongside the gyoza.
  38. 38To make the dipping sauce, mix the soy sauce, rice vinegar, and Japanese chilli oil in a small bowl and serve alongside the gyoza.
  39. 39To make the dipping sauce, mix the soy sauce, rice vinegar, and Japanese chilli oil in a small bowl and serve alongside the gyoza.

Ingredients

  • 32 gyoza wrappers
  • 32 gyoza wrappers
  • 32 gyoza wrappers
  • Vegetable oil, for frying
  • Vegetable oil, for frying
  • Vegetable oil, for frying
  • 2 cups cabbage, finely chopped
  • 2 cups cabbage, finely chopped
  • 2 cups cabbage, finely chopped
  • 300 g pork mince
  • 300 g pork mince
  • 300 g pork mince
  • 3 spring onion, finely chopped
  • 3 spring onion, finely chopped
  • 3 spring onion, finely chopped
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 thumb piece ginger, grated
  • 1 thumb piece ginger, grated
  • 1 thumb piece ginger, grated
  • 1 tbsp sake
  • 1 tbsp sake
  • 1 tbsp sake
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 0.5 tsp chilli oil, or to taste
  • 0.5 tsp chilli oil, or to taste
  • 0.5 tsp chilli oil, or to taste
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water

Equipment

non-stick panlidsmall bowllarge bowl

Tips

  • Keep wrapped gyoza covered with a damp towel so they don’t dry out.
  • Invert gyoza onto a plate bottom-side up so they stay crispy.