⅓ lb (150 g) ground pork
½ teaspoon kosher salt, divided
⅛ cabbage, chopped
1 clove garlic, grated
1” piece fresh ginger, peeled and grated
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon lard
1 teaspoon oyster sauce
1 teaspoon sugar
½ bunch garlic chives, chopped into ¼” pieces
⅛ oz (5 g) dried wood ear mushroom, reconstituted in water, drained and coarsely chopped
30 gyoza wrappers
1 tablespoon vegetable oil x2
1 teaspoon, sesame oil x2
2 tablespoons all-purpose flour, dissolved in 2 teaspoons water
In a large bowl, combine ground pork and ¼ teaspoon of salt and knead well with your hand until sticky. In a separate bowl, add cabbage and the remaining ¼ teaspoon of salt. Gently rub in salt and set aside for about 5 minutes. Wrap the cabbage with a cheesecloth or paper towels, and squeeze out excess water.
Add Sauce Mixture to the pork. Knead well until the ingredients are fully incorporated. Add garlic chives, wood ear mushroom and cabbage and mix well. Wrap a small portion of filling in the gyoza wrapper to make 30 evenly sized dumplings.
Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn off the heat.
Once the smoke begins to clear, place 15 dumplings flat side down, forming a circle in the pan. Pan-fry for about 2 minutes over very low heat. Once the dumplings start to brown, drizzle the dissolved flour mixture from the outer edge of the pan. Cover with lid and steam-fry over very low heat for about 5 minutes.
Uncover and continue frying for about 3 minutes, or until excess liquid is cooked off. Drizzle sesame oil and fry for another minute over medium heat. When the bottom of the dumplings turn golden brown and form a crispy base, turn off the heat and carefully remove from the pan. Repeat for the remaining dumplings.
To wrap gyoza, hold the wrapper in the palm of one hand and place the filling in the center. Dip your finger in water and wet the outer edge of the wrapper. Fold the wrapper in half, and make several pleats, pinching the wrapper together to seal the wrapper into a crescent-shaped dumpling.
Drizzling sesame oil at the end helps achieve a crispy finish.
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