Japanese GYOZA (Dumplings)

Ingredients

• Cabbage

  Chinese (pe-tsai), raw

  1 ½ cup, shredded or 114g

• Salt

  Table

  1 tsp or 6g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Chevre, Garlic Chive

  Redwood Hill Farm

  16 tablespoon or 227g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Corn flour

  Whole-grain, yellow

  1 tbsp or 7g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Cornflour

  Tesco

  100g

• Wonton wrappers

  (includes egg roll wrappers)

  4kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Soy sauce

  Regular sodium, Shoyu

  100g

• Rice wine vinegar

  100g

• Chili & Garlic Dipping Oil

  President's Choice

  100g

Directions

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3. Use your hands to mix the Filling.
4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
7. To Cook
8. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
9. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
10. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)
11. Use an egg flip to transfer onto a plate upside down i.e. golden side up.
12. Serve with Dipping Sauce.
13. Dipping Sauce
14. Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.
15. Recipe by: Nagi | RecipeTin Eats (source: https://www.recipetineats.com/gyoza-japanese-dumplings-potstickers/)