Famous Japanese Cabbage Pork Gyoza #pork #gyoza

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I learned to make these Japanese cabbage pork gyoza's when I was living in Japan and they are still a favorite!


Ingredients:

Gyoza:

  • 1 small head of cabbage
  • 1 bunch Chinese chives
  • 1 bunch green onions
  • 4 cloves garlic
  • 1/4 C potato starch or corn starch
  • 22 oz ground pork
  • 1/4 C soy sauce
  • 3 Tbsp sesame oil
  • 2 Tbsp water
  • 80 round Gyoza wrappers
  • Oil for frying

Dipping Sauce:

  • 2 Tbsp Soy sauce
  • 2 Tbsp rice vinegar
  • a few drops hot chili oil


Instructions:

Gyoza:

  1. Take out the Cabbage heart, take off the leaves and place them in a sauce pan with water - bring to a boil
  2. finely chop the chives, green onions and garlic
  3. once the cabbage has come to a boil drain the water and put the cabbage in ice water to cool down and stop the cooking
  4. once cool enough to touch grab a handful and squeeze out all the extra liquid - repeat until all the cabbage is squeezed
  5. chop and add to the other veggies
  6. add the starch and stir
  7. in another bowl mix the pork, soy sauce, sesame oil and water - mix well
  8. add the veggies and mix again
  9. taking one round gyoza wrapper at a time wet the 2/3rds of the outside edge
  10. place about 2 tsp - a small cookie scoop, of filling in the center of the circle - bring the edges together in the center - then working your way down each side pleat and pinch - creating a half moon
  11. repeat with all 80 gyoza
  12. now freeze or cook!
  13. to cook heat a pan up to high - once it's hot bring the tempurature down to medium and add the oil
  14. swirl the oil around the pan then add the gyozas - don't over crowd the pan - I kinda shake the pan a bit to make sure nothing is sticking
  15. once the bottom is a golden brown add enough water to halfway cover the gyoza - place he lid on the pan and bring the tempurature back to high - the water will steam out and cook the gyoza - once the water is almost all gone (it will get louder) take the lid off and let it finish frying - the gyoza should come right off

Dipping Sauce:

  1. just mix together

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