Authentic Gyoza
Classic Japanese pork gyoza: cabbage-and-pork filled dumplings pan-fried with a cornstarch slurry for a crisp bottom, served with a soy-vinegar-chili dipping sauce.
🍳 Cook: 5 min🍽️ Makes 24
Ingredients
| 2 cups | 480 ml | chopped cabbage |
| 1/2 tsp | 2.5 ml | salt |
| 1 clove | garlic, chopped | |
| 1 tsp | 5 ml | chopped ginger |
| 1/2 medium | leek, white & light green part, washed & chopped | |
| 8 oz | 225 g | ground pork (or ground chicken or beef) |
| 1 1/2 tsp | 7.5 ml | soy sauce |
| 1 tsp | 5 ml | sake |
| 1 tsp | 5 ml | sesame oil |
| 1 tsp | 5 ml | sugar |
| 1 tsp | 5 ml | cornstarch |
| 22 to 24 | gyoza wrappers | |
| — | cooking oil | |
| 1 tsp | 5 ml | cornstarch (for slurry) |
| 3 Tbsp | 45 ml | cold water (for slurry) |
| 1/2 Tbsp | 7.5 ml | soy sauce (for dipping sauce) |
| 1 Tbsp | 15 ml | seasoned rice vinegar (for dipping sauce) |
| 1 tsp | 5 ml | chili oil or sesame oil (for dipping sauce) |
Instructions
- Mix the cabbage and salt in a bowl and let sit for 10 minutes. Meanwhile, chop the rest of the vegetables.
- Place the salted cabbage on a clean kitchen towel and squeeze out all the moisture, as if hand-washing clothes.
- In a mixing bowl, add all the vegetables - cabbage, garlic, ginger and leek - along with the ground pork. Season with soy sauce, sake, sesame oil, cornstarch and sugar. Mix everything until well combined.
- Bring one gyoza wrapper at a time onto your palm (keep the wrappers under a slightly damp towel) and lightly wet the edge with water. Place 1 Tbsp of filling in the middle and fold into a half-moon shape. Seal by folding one side of the wrapper about 1/4 inch, then press the edges together, repeating until fully sealed. Place on a parchment-lined baking sheet and repeat with the rest. To freeze at this stage, place the gyoza on a baking sheet in one layer, not touching, and freeze for a couple of hours, then transfer to an airtight bag and keep frozen.
- Heat an 8-inch skillet over medium-high heat; add 2 tsp oil and place the gyoza in with room between them so they do not touch.
- Quickly mix the cornstarch and water to make a slurry and pour it into the skillet. Cover and cook for 5 to 6 minutes, until the gyoza are fully cooked and all the moisture has evaporated.
- Meanwhile, mix all the dipping sauce ingredients.
- Place a dish slightly bigger than the skillet over the top. Carefully but quickly flip the whole thing over, separate the dish from the skillet and serve the gyoza immediately. Enjoy!