Gyoza

Ingredients

• Wonton wrappers

  (includes egg roll wrappers)

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  ¼ cup or 59g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ground pork

  Fresh, raw

  339g

• Cabbage

  Savoy, raw

  142g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Mushrooms

  Shiitake, raw

  2 mushroom or 38g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  100g

• Sake

  Alcoholic beverage, made from rice

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

Directions

1. Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they don't dry out.
2. To Make the Gyoza Filling
3. Optional step: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leaves for a minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the water out. Or you can skip the entire process altogether.
4. Discard the thick core of the cabbage leaves; mince the leaves into very small pieces.
5. Mince the green onions and shiitake mushrooms into small pieces.
6. Combine the ground meat, cabbage, green onions, and shiitake mushrooms in a large bowl.
7. Add the minced garlic and grated ginger to the bowl.
8. Add the seasonings to the bowl.
9. Mix well and knead the mixture with your hand until it becomes pale in color and sticky.
10. To Fold the Gyoza
11. Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4 inch (6 mm) of the wrapper with your wet finger until it's wet all around.
12. Folding Method 1 (Pleats Leaning Toward the Center)
13. Fold the wrapper in half over the filling and pinch it in the center with your fingers, but don't seal it yet.
14. Using the thumb and index finger of your right hand, start making a pleat about once every 1/4 inch (6 mm) on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your left thumb and index finger.
15. Continue with the left side of the gyoza, making 3-4 pleats with your left hand, starting in the center and moving toward the left side.
16. Press the pleats and shape the gyoza.
17. Folding Method 2 (Pleasts Toward One Side)
18. Fold the wrapper in half over the filling.
19. Using your left thumb and index finger, start making a pleat about once every 1/4 inch on the top part of the wrapper.
20. As you fold each pleat, press it down tightly against the back part of the wrapper with your right thumb. Move toward the left side to make the next pleat.
21. Continue all the way toward the left until there is no more top wrapper to pleat.
22. Press the pleats and shape the gyoza.
23. To Store (if you don't cook all of them)
24. Before the filling starts to release moisture and make the wrappers soggy, cover the gyoza with plastic wrap and "flash freeze" them in the freezer until solid (or at least frozen on the outside). Make sure to lay out the gyoza in a single layer on a sheet pan or plate. Once the gyoza are solid, pack them in an airtight bag. Because you flash froze them, the gyoza won't stick to each other in the bag. You can store the gyoza in the freezer for up to a month. When you're ready to use the gyoza, do not defrost them. Place the frozen gyoza in your frying pan and steam them for an extra 1-2 minutes.
25. To Cook the Gyoza
26. Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular pattern (or place them in two columns).
27. Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
28. Add 1/4 cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
29. Remove the lid to evaporate any remaining water. Drizzle 1 tsp sesame oil around the gyoza in the frying pan.
30. Cook uncovered until the gyoza is golden brown and crisp on the bottom.
31. Transfer to a plate and serve with the dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix together.
32. To Store
33. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
34. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/gyoza/)