Flavorful, Crispy Pork Gyoza
- Preparation Time: 45 minutes
- Cooking Time: 20 minutes
- Servings: 40-50 gyoza
Ingredients
- 1 pound finely minced Napa cabbage (about ½ a medium head)
- 1 tablespoon salt
- 1 pound ground pork
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 3 minced scallions
- 2 teaspoons sugar
- 1 package dumpling wrappers (40 to 50 wrappers)
Recipe
- Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set over the bowl. Let stand at room temperature for 15 minutes.
- Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard liquid.
- Combine pork, drained cabbage, 1 teaspoon salt, pepper, garlic, ginger, scallions, and sugar in a large bowl. Mix until mixture is homogenous and starts to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, pepper, and/or sugar if desired.
- Set up a work station with a small bowl of water, a clean dish towel for wiping fingers, a bowl with dumpling filling, a parchment-lined rimmed baking sheet for finished dumplings, and a stack of dumpling wrappers.
- To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, spread a 2 teaspoon to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to gently moisten the edge of the wrapper with water. Wipe fingertip dry on kitchen towel.
- Working from one side, carefully seal filling inside wrapper by folding into a crescent shape, pleating the edge as it meets the other. Transfer finished dumplings to parchment lined baking sheet. At this point dumplings may be frozen by placing the baking sheet in the freezer for at least 30 minutes, then transferred to a zipper-lock freezer bag for up to 2 months and cooked directly from the freezer.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1½ minutes.
- Increase heat to medium-high, add ½ cup of water and cover with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate and serve.
Notes
Adapted from: J. Kenji Lopez-Alt