Japanese Pork and Cabbage Gyoza
Serves 1
Directions
- 1Combine the cabbage and ½ teaspoon of salt in a small bowl and set aside for about 20 minutes to let it wilt slightly.
- 2Once softened, squeeze out as much liquid as possible and transfer the cabbage to a large bowl.
- 3Add the pork mince, spring onion, ginger, garlic, sake, sesame oil, soy sauce, and the remaining ½ teaspoon of salt.
- 4Mix well until the filling is smooth and sticky.
- 5Place about 1 tablespoon of filling in the centre of each gyoza wrapper.
- 6Wet the edge with a little water, fold, and pleat to seal tightly.
- 7Repeat with the remaining filling, keeping the wrapped gyoza covered with a damp towel so they don’t dry out.
- 8Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil.
- 9Arrange the gyoza in the pan and cook until the bottoms are golden.
- 10Pour in 1/3 cup water, cover, and steam for about 3 minutes over high heat.
- 11Remove the lid and cook until the water evaporates and the bottoms are crisp and golden.
- 12Turn off the heat and carefully invert the gyoza onto a plate, arranging them bottom-side up so they stay crispy.
- 13To 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
- Vegetable oil, for frying
- 2 cups cabbage, finely chopped
- 300 g pork mince
- 3 spring onion, finely chopped
- 1 clove garlic, minced
- 1 thumb piece ginger, grated
- 1 tbsp sake
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp salt
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 0.5 tsp chilli oil, or to taste
- 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.
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