Best Japanese Pork Gyoza

By No Recipes · 60 min

Ingredients

Instructions

1. Boil 6 cups of water with 2 teaspoons of table salt in a pot large enough for both cabbage halves. Add the cabbage, cover, and cook until a skewer passes easily through the thickest part of the stem (about 15 minutes).
2. Transfer the cabbage to a tray and let it cool enough to handle, without squeezing it.
3. Chop the cabbage finely, cutting in one direction, then turning it 90 degrees and chopping again, until the pieces are no larger than 1/8 inch (3 mm).
4. Put the minced cabbage and its juices in a large bowl. Add 130 g garlic chives, 350 g ground pork, 30 g ginger, 3 tablespoons oyster sauce, 1½ tablespoons toasted sesame oil, 1½ tablespoons soy sauce and ¼ teaspoon white pepper. Mix by hand in a circular motion until uniform and sticky. Chill overnight if possible, or continue straight away.
5. Place a wrapper on your non-dominant palm, add about 1 tablespoon of filling, wet the edge with water, fold in half and pleat and seal the top edge. Keep finished gyoza covered with a damp paper towel.
6. Heat a non-stick pan over medium-high heat with 1 tablespoon oil. Arrange the gyoza in a circle around the edge, leaving room for two in the centre (about 18-20 in a 10-inch pan).
7. Add ¼ cup water and cover immediately. When it reaches a rolling boil, lower the heat to a gentle boil and cook for 3 minutes.
8. Remove the lid, raise the heat to medium-high to evaporate remaining liquid and crisp the bases, until golden brown.
9. Flip the gyoza browned side up onto a plate and serve immediately with dipping sauce.

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