Why I always have homemade Gyoza in my freezer.

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Toss the chopped cabbage with a sprinkle of salt and let it sit for 10 minutes.
2. Squeeze the excess moisture out of the cabbage with a towel. Return it to the bowl and add the ground pork, thinly sliced scallion, grated ginger, garlic, chile, salt and MSG. Mix vigorously by hand until sticky and paste-like.
3. Mix the dipping sauce and adjust the taste.
4. Place a small spoonful of filling in the centre of a wrapper. Wet the edge with water, fold in half, and make 3-4 pleats on each side of the centre, pressing them against the back. Press to seal.
5. To freeze, place the gyoza on a tray for 30-60 minutes until frozen solid, then transfer to a bag or container. They can be cooked from frozen.
6. Heat a thin layer of oil in a pan over medium heat. Add the gyoza and sear 1-2 minutes until the bottoms are browned and crisp. Add water and cover to steam: about 3 minutes for fresh gyoza, or 4-5 minutes for frozen. Uncover and cook 1 more minute. Serve with the dipping sauce.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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