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My Favorite Japanese Gyoza Dumplings | Kenji's Cooking Show
recipe by J. Kenji López-Alt (@JKenjiLopezAlt)
Ingredients:
- 1 lb (450 g, estimated) of ground pork (fatty)
- 1 lb (450 g, estimated) of green cabbage
- 1 teaspoon (5 g, estimated) of kosher salt
- (2 ounces, estimated) garlic chives or scallions
- 2 cloves of garlic
- 1 teaspoon (estimated) minced ginger
- 9 grams of salt (or less to taste)
- 1/2 teaspoon (estimated) ground white pepper
- 1 teaspoon (estimated) sugar
- Soy sauce (amount not specified)
- Rice vinegar (amount not specified)
- Cooking oil (as needed)
- Gyoza or dumpling wrappers (as needed)
Steps:
1
Begin to make Japanese gyoza dumplings.
2
Prepare the meats by combining equal parts ground pork and ground cabbage.
3
Season the cabbage with kosher salt to draw out moisture.
4
Chop and prepare garlic chives (or scallions).
5
Add the measured salt amount to the ground pork, aiming for about 2% by weight.
6
Season the pork and cabbage mixture with white pepper.
7
After letting the cabbage sit with salt, squeeze out excess moisture.
8
Prepare to assemble the dumplings by squeezing out as much moisture as possible from cabbage using a kitchen towel or potato ricer.
9
Begin assembling the dumplings, adding filling to the wrappers, using water to seal the edges, and creating pleats.
10
Fry the dumplings in a nonstick skillet with a generous amount of oil to create a crispy bottom (potsticker style).
11
After the bottoms are fried, add water to steam the tops. Cover and cook for a few minutes.
12
Once the water evaporates and the dumplings are steamed, uncover to re-crisp the bottoms.
13
Prepare a dipping sauce of soy sauce and rice vinegar.
14
Serve the crispy gyoza with the pleated, crispy side facing up.