Easy Homemade Japanese Gyoza

Por Just One Cookbook · 45 min

Ingredientes

Modo de preparo

1. Cut the thick core from the cabbage, slice the leaves into 1 cm strips, then chop them finely crosswise, mincing the thick white ribs very fine.
2. Sprinkle the cabbage with 1 tsp Diamond Crystal kosher salt, rub it in, transfer to a bowl and let it wilt.
3. Mince the green onions, slice the shiitake caps thinly and mince them, then grate the ginger and mince the garlic.
4. Put the pork, green onions and shiitake in a large bowl. Add the sake, sesame oil, soy sauce, black pepper, ginger and garlic, then knead until sticky and pale.
5. Squeeze the water out of the salted cabbage, add it to the pork mixture and knead until evenly combined.
6. Prepare a bowl of water and a parchment-lined baking sheet (or one dusted with potato starch). Keep the wrappers covered with a damp towel.
7. Put about 1 level tablespoon of filling in the centre of each wrapper and flatten it. Moisten the outer edge with water.
8. Fold the wrapper in half over the filling and pinch the top centre. Pleat the right side, then the left side, 2–3 pleats each, about 6 mm apart, pressing firmly to seal. Flatten the bottom so the gyoza stands upright, then set on the baking sheet covered with plastic wrap.
9. Heat 1 tablespoon neutral oil in a large pan over medium heat. Add the gyoza flat side down in a single layer and cook about 3 minutes, until the bottoms are golden brown.
10. Add 4 tablespoons water and cover immediately. Steam about 3 minutes, until most of the water has evaporated (add 1–2 minutes if frozen).
11. Uncover and cook until the remaining water evaporates, about 1 minute. Drizzle 1 teaspoon sesame oil around the gyoza and cook until the bottoms are deep golden and crisp.
12. Mix 1 tablespoon rice vinegar, 1 tablespoon soy sauce and, if liked, ⅛ teaspoon la-yu for the dipping sauce.

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