Gyoza

Molly Snyder

For dumplings

120 g Ground Pork

100 g Cabbage Leaves

50 g Onions

50 g Garlic Chives

½ tbsp Soy Sauce

½ tsp Sugar

A sprinkle of Pepper

1 tbsp Sake

½ tbsp Sesame Oil

1 tbsp Potato Starch

1 tsp Grated Garlic

½ tsp Grated Ginger Root

½ tbsp Oyster Sauce or 1 tsp Chinese-style soup base

25 Gyoza Wrappers

1 tbsp Sesame Oil

Flour for dusting

For sauce

1 tbsp Black Vinegar or regular vinegar

1 tsp Soy Sauce

Hot Chili Oil rayu, optional

Sesame Oil optional

Chop cabbage, onion, and chives

Mix pork. Add the soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger and oyster sauce to the ground pork. Knead the mixture thoroughly.

Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.

Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes to make the pork and vegetables blend well together.

Wrap the filling with gyoza wrappers. Sprinkle some flour on a baking sheet to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.

Scoop the filling and spread it onto the wrapper. Wet the edges of the wrapper. Fold the wrapper in half and begin forming pleats only on one side. Place Gyozas on the baking sheet.

Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.

Pour over boiling water until they are half submerged.

Put a lid on and cook over medium-high heat for about 5 to 6 minutes.

When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.

When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.

Gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.

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