Gyoza
Ingredients
- 2 cups finely chopped napa cabbage
- ½ teaspoon salt
- ½ lb. ground Pork
- 2 scallions fine diced (green part only)
- 2 tablespoons fresh ginger grated
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 30 gyoza wrappers
- Water for moistening the edges of the wrappers
- Oil for sautéing
- Garnish with sliced scallions and shredded napa cabbage. Serve with a gyoza sauce for dipping.
- 4 cloves garlic minced
Instructions
- In a bowl, combine the cabbage and salt. Let the cabbage rest for 10 minutes. After resting, squeeze out excess moisture from the cabbage.
- Combine the drained cabbage with the ground pork, scallions, ginger, soy sauce and sesame oil. Massage the mixture until it becomes sticky.
- Lay the gyoza wrappers out on the table, 5 at a time. Place a tablespoon of filling in the center of each wrapper. Moisten the top half edge of each wrapper with water, then fold the wrapper in half to enclose filling. Connecting the moistened upper edge to the dry lower edge to seal it. The sides can be crimped in an accordion fashion for additional style and texture.
- Preheat a non-stick skillet over medium heat. Add enough oil to coat the pan. Place the stuffed gyoza into the pan and let them brown on the bottom.
- Once they begin to brown, add a tablespoon water to the pan and cover with a lid to steam them. They will be done when the wrapper turns gummy and slightly translucent.