Easy Gyoza

Por Just One Cookbook · 45 min

Ingredientes

Modo de preparo

1. Remove the thick core from the cabbage, cut the leaves into thin strips, then chop them finely crosswise, mincing the thick white ribs very fine.
2. Sprinkle the cabbage with the salt, rub it in, transfer to a bowl and let it sit until wilted.
3. Mince the green onions, mince the shiitake caps, grate the ginger with its juice and mince or press the garlic.
4. Put the pork, green onions, shiitake, sake (if using), sesame oil, soy sauce, black pepper, ginger and garlic in a large bowl and knead until sticky and pale.
5. Squeeze the water out of the wilted cabbage, then knead it into the pork mixture until evenly combined.
6. Fill each gyoza wrapper with about 1 level tablespoon of filling (a scant 3/4 tablespoon for beginners), flatten the filling, moisten the outer edge with water, fold in half and pleat-seal the edges. Keep wrappers covered and place finished gyoza on a starch-dusted or parchment-lined tray.
7. Heat 1 tablespoon neutral oil in a large pan over medium heat, then arrange the gyoza flat side down in a single layer, spaced apart. Cook about 3 minutes until golden and releasing cleanly.
8. Add 4 tablespoons water and cover immediately. Steam about 3 minutes until most of the water is gone (frozen gyoza need 1-2 minutes more).
9. Uncover and cook about 1 minute until the water has fully evaporated. Drizzle 1 teaspoon sesame oil around the gyoza and cook until the bottoms are deep golden and crisp.
10. For the dipping sauce, mix 1 tablespoon rice vinegar, 1 tablespoon soy sauce and optionally 1/8 teaspoon la-yu.

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