Pork Gyoza

Method

1. 1
   • ground pork 300 g
   • white cabbage 150 g
   • spring onion 3
   • garlic 2
   • fresh ginger 1 tsp
   • sesame oil 1 tsp
   • cornstarch 1 tsp
   • soy sauce 1 tbsp

   Mix the pork filling — In a bowl, combine the ground pork, cabbage, scallion, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix well until sticky and evenly combined.

2. 2
   • gyoza wrappers 24
   • water 1 dl

   Fill and fold the wrappers — Divide all the filling evenly among all the large wrappers, about a heaped tablespoon per wrapper. Wet the edges with a little water, fold in half, and pleat firmly to seal into crescent shapes.

3. 3
   • gyoza wrappers 24
   • vegetable oil 2 tbsp

   Fry the bottoms — Cook in uncrowded batches, dividing the vegetable oil and listed water evenly between the batches needed. Heat one portion of oil in a large non-stick pan over medium-high heat. Arrange one batch of gyoza flat-side down and fry for 2 minutes until golden underneath.

   ⏱2 min
4. 4
   • gyoza wrappers 24
   • water 1 dl

   Steam and crisp again — Add one portion of the water, cover immediately, and steam for 5–6 minutes until the filling is cooked through. Uncover and cook 1 minute to re-crisp the bottoms. Keep warm and repeat with the remaining oil, gyoza and water. Mix the rice vinegar and dipping soy sauce and serve alongside.

   ⏱6 min