Pork Gyoza

Ingredients

Dumplings

• 1/2 medium head of Napa cabbage finely chopped

• 2 Tsp kosher salt

• 1 lb ground pork

• 3 scallions - minced

• 4 garlic cloves - minced (about 1-2 Tbsp)

• 1/2 inch knob of fresh ginger - minced

• 1 Tbsp light soy sauce

• 4-5 dashes of Maggi seasoning

• 1 Tsp white pepper

• 1/2 Tsp sesame oil

• 1 Tsp corn starch

• 1 package dumpling wrappers (40 to 50)

• 2 Tbsp vegetable oil

Dipping Sauce

• 1/4 C soy sauce

• 1/4 C rice vinegar

• 1-2 Tbsp chili oil such as Lao Gan Ma Spicy Chili Crisp
  

Preparation

Homemade dumplings are one of those foods that are so rewarding. Yes, it takes time to fold many dumplings, but have fun and enjoy it. Make it a fun activity by having your friends and/or family help fold them too! Once you get the technique down, it is very satisfying to see your tray of beautiful dumplings. Also, make a bunch at one time and freeze them!

1. Start by placing your cabbage in a large bowl with the salt. Squeeze the cabbage with your hands to mix in the salt and break down the cabbage. This softens the cabbage up and helps bring out excess water.

2. Let the cabbage sit for 15 minutes before draining and transferring to a clean kitchen towel. Wrap the cabbage in the towel and twist it tightly to squeeze all of the excess water out. Then transfer the cabbage to a large bowl.

3. Add the rest of the filling ingredients (pork through corn starch) and mix well (don’t be afraid to use your hands!). Take a small scoop of the filling (~1tsp) and microwave it until cooked through - about 30 seconds. Taste and adjust your seasoning.

4. Next, set up your wrapping station. You will want your filling (and spoon), dumpling wrappers covered in plastic wrap, a small bowl of water, and a large tray to place the finished dumplings.

5. Place a wrapper in the palm of your non-dominant hand and then put ~1 Tbsp scoop of filling onto the center of the wrapper. Dip your finger into the water and wet a ring around the outermost part of the wrapper around the filling. Then fold your dumplings to your desired shape. See how I did it in the video above and check out here and here for more detailed instructions.

6. Place your finished dumpling on a tray and cover with plastic wrap (make sure to keep the dumplings and wrappers covered as you work). Repeat this until you use up all of the filling.

7. At this point you can either cook the dumplings or freeze them (or do both). To freeze them - and they freeze phenomenally well - place the dumplings spaced out on a tray in the freezer for about 1 hour before transferring the dumplings to a freezer safe bag and placing back in the freezer. This keeps them from sticking together.

8. When you’re ready to cook, heat a large non-stick pan over medium heat and add the vegetable oil.

9. Place the dumplings in the pan seam side up and allow to crisp up on the bottom for a few minutes.

10. When the bottoms are a light golden brown, increase the heat to medium-high, add 1/2 cup of water and cover with a lid. Let steam for 3-5 minutes.

11. Remove the lid and allow to cook until the water evaporates and the bottoms crisp up again.

12. Make the dipping sauce by combining the ingredients in a bowl and enjoy with the dumplings!