Steamed Gyoza Dumplings

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Mix 1/4 teaspoon of the salt with the cabbage in a bowl and leave for 20 minutes so it wilts.
2. Squeeze out the excess water from the cabbage, then combine it in a bowl with the remaining filling ingredients: chives, pork, garlic, ginger, sesame oil, soy sauce and 2 teaspoons cornflour. Mix by hand until almost sticky.
3. Dust a baking tray with a large pinch of cornflour.
4. Hold one wrapper on your left palm. Wet a finger and run it around half the edge. Place about 2 teaspoons of filling in the centre, fold over into a half-moon and press out the air as you seal.
5. Wet one corner of the half-moon, bring it to meet the other end to form a ring, and press the edges firmly together.
6. Repeat with the remaining wrappers.
7. Line a bamboo steamer with a perforated paper liner. Arrange the gyoza without touching, pushing them gently upright if needed. Steam in batches if they don't all fit.
8. Pour about 5 cm (2 inches) of water into a wok and bring to a boil. Set the steamer on the wok and steam for 12 minutes.
9. Serve soy sauce, rice wine vinegar and chilli oil in small dipping bowls alongside.

Summarized from RecipeTin Japan's video. Watch it for the details.

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