Ground Pork Gyoza
* 12 oz of Chinese or normal cabbage (about half a head)
* 12 oz ground pork
* 2 long green onions or scallion
* 1 pkg of gyoza wrappers
* 1 tbsp minced ginger, 1 tsp minced garlic
* 1 tbsp sesame oil
* 1/2 tsp sea salt
* a pinch of pepper and a dash of soy sauce
* a pinch of used green tea leaves
Prep Time: 45 min
Cooking Time: 10 min
1. Wash the cabbage leaf by leaf, and cut the hard center part out of each leaf. You can use these pieces later in miso soup–a perfect complement to your gyoza dinner. Dry the cabbage leaves thoroughly; you don’t want to have a wet mixture.
2. Mince the garlic, green onions and cabbage.
3. Place the ground pork in a bowl. Then add the following ingredients and mix well: sesame oil, green onion, ginger, garlic, green tea leaves, salt and pepper.
4. Add the cabbage and mix well. Voila! you now have a gyoza filling.
5. Finally, wrap the gyoza. Using a spoon, place a dollop in the center of the wrap. Be careful not to use too much as this will make it difficult to wrap neatly.
6. Wet the edge of the wrapper with your finger using a dip of water.
7. Fold the wrapper in half and pinch in the middle so that the edges stick. Push the end in and pinch the bottom edge closed.
8. Fold the top edge so that it’s pleated on both sides.
9. Then do the same on the other end. Pinch the first edge.
10. Then push the other edge out into a pleat and pinch closed.
There are many ways to wrap gyoza-Explore and a way that works for you. It may take a few times, but once you get a hang of it, it’s really easy.
11. Fry them. Heat the frying pan well over medium heat. Boil water in a kettle at the same time. Place the gyoza in the frying pan. (You’ll probably need to cook them in 2 or 3 batches as all of the gyoza will not fit at the same time. ) Then, pour in enough of the boiling water to cover the gyoza about 2/3 of the way up.
12. Cover the pan and cook for around 3 minutes over high heat.
13. Cook uncovered till the bottom of gyoza is nice and golden brown.
14. Serve with soy sauce, Japanese S&B’s Layu (hot chili oil), rice vinegar and or Chinese hot chili sauce.