Pork & Cabbage Gyoza with Crispy Golden Bottoms
1 h · Medium
#dairy-free#japanese#kid-friendly#weekend
Gyoza are made for a crowded kitchen table: one person stirs the filling, everyone else folds. The first few look wonky, by the tenth the pleats are neat, and the kids will soon be faster than you. Then comes the best part — a hiss of water in the hot pan, a lid, and dumplings with a juicy pork-and-cabbage filling and golden, crackling bottoms.
Ingredientsfor 4 portions
- 24 wrapper Enriched Dumpling Wrappers
- 300 g Ground Pork, Raw
- 200 g Napa Cabbage, finely chopped
- 30 g Spring Onions, finely sliced
- 2 clove Garlic, grated
- 1 tbsp Ginger, grated
- 3 tbsp Soy Sauce, divided
- 1 tbsp Sesame Oil
- 2 tbsp Rice Vinegar
- 2 tbsp Vegetable Oil
- 0.5 tsp Sea Salt
Steps
- Toss the cabbage with the salt and leave for 10 minutes, then squeeze out as much liquid as you can with your hands — a dry filling keeps the wrappers from going soggy.
- In a bowl, combine the pork, cabbage, spring onions, garlic, ginger, sesame oil and a third of the soy sauce. Stir firmly in one direction for 1 minute until the filling turns sticky — that keeps it juicy and in one piece.
- Put a teaspoon of filling in the centre of a wrapper, wet the edge with water, fold it in half and pinch 4–5 pleats along one side, pressing to seal. Keep the finished gyoza under a damp towel. This is the step to share — everyone gets good at pleating fast.
- Heat half the vegetable oil in a large non-stick frying pan with a lid over medium-high heat. Arrange as many gyoza as will fit, flat-side down in tight rows, and fry for 2–3 minutes until the bottoms are golden.
- Pour in a splash of water (it will spit), cover immediately and steam for 4–5 minutes until the water has evaporated and the wrappers look translucent. Uncover and fry 1 minute more to re-crisp the bottoms. Repeat with the rest.
- Mix the rest of the soy sauce with the rice vinegar for dipping and serve the gyoza crispy-side up.
