Authentic Gyoza

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Toss the chopped cabbage with the salt in a bowl and leave for 10 minutes. Meanwhile, chop the remaining vegetables.
2. Squeeze as much moisture as you can from the salted cabbage, using a clean kitchen towel.
3. In a bowl, combine the cabbage, garlic, ginger and leek with the ground pork. Season with soy sauce, sake, sesame oil and sugar, and mix until well combined.
4. Wet the edge of a wrapper lightly, place 1 Tbsp of filling in the middle, fold into a half moon and seal, pressing the edges firmly together. Set on a parchment-lined baking sheet and repeat with the rest.
5. To freeze, arrange the gyoza on a baking sheet in one layer without touching, freeze for a couple of hours, then move to an airtight bag and keep frozen.
6. Heat an 8-inch skillet over medium-high heat with 2 tsp oil. Place the gyoza in it, spaced apart so they do not touch.
7. Mix the cornstarch with the water into a slurry, pour it into the skillet, cover and cook for 5 to 6 minutes, until the gyoza are fully cooked and all the moisture has evaporated.
8. Mix the dipping sauce ingredients (soy sauce, seasoned rice vinegar, chili oil or sesame oil).
9. Place a plate slightly larger than the skillet over it, flip everything over carefully, lift off the skillet, and serve the gyoza right away.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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