Pork and Cabbage Gyoza

🥘 Ingredients

• chili oil
  1/2 parts
• garlic (grated)
  2 cloves
• ginger (grated)
  1 knob
• ground pork
  1 lb
• msg
  3 g
• napa cabbage (thinly sliced, diced)
  200 g
• oil
• rice wine vinegar
  1 part
• salt
  6 g
• scallion (thinly sliced)
  1
• scallions
• sesame oil
  1/2 parts
• soy sauce
  3 parts
• water
• wonton wrapper

🍳 Cookware

• baking sheet
• freezer

1. 1

   Add napa cabbage (thinly sliced, diced) to a bowl with a sprinkle of salt .

   napa cabbage (thinly sliced, diced): 200 g, salt
2. 2

   Mix with your hands.
3. 3

   Let sit for ⏱️ 10 minutes .
4. 4

   Meanwhile, prep the remaining ingredients.
5. 5

   Using a towel, wring out the excess moisture from the cabbage.
6. 6

   Add the cabbage back to the bowl along with ground pork , scallion (thinly sliced) , garlic (grated) , ginger (grated) , salt , and msg .

   ground pork: 1 lb, scallion (thinly sliced): 1, garlic (grated): 2 cloves, ginger (grated): 1 knob, salt: 6 g, msg: 3 g
7. 7

   Mix the filling vigorously with your hands until it gets sticky and kind of pasty.
8. 8

   This will create a tight bind in the filling.
9. 9

   Take a wonton wrapper and add a small spoonful of the filling in the center of the wrapper.

   wonton wrapper
10. 10

    Dip your finger in water and circle the edge of the wrapper to wet it.
11. 11

    Fold the wrapper in half straight to the center.
12. 12

    Use your thumb and index finger to make 3 to 4 pleats on the right side of the centerfold, pressing each pleat tightly against the back of the wrapper.
13. 13

    Repeat the process with 3 to 4 pleats on the left side of the centerfold.
14. 14

    Press the pleats to seal the gyoza.
15. 15

    The pleating is only done on one side the wrapper.
16. 16

    Fold the wrapper in half without touching the other side.
17. 17

    Use your thumb and index finger to create pleats all going in one direction.
18. 18

    Press the pleats to seal the gyoza.
19. 19

    The pleating is only done on one side the wrapper.
20. 20

    Fold the wrapper in half sealing it all around the edge.
21. 21

    Using your thumb and index finger of both hands pinch the edge and form a v with hands.
22. 22

    Then bring the base of your thumbs together to give the gyoza a slight curve.
23. 23

    Repeat your preferred folding for the remaining gyoza.
24. 24

    Place on a baking sheet lined with parchment paper.
25. 25

    Place the baking sheet of gyoza in the freezer for ⏱️ 30-60 minutes until frozen through.
26. 26

    Place the frozen gyoza in a bag or freezer-safe container.
27. 27

    Place a thin drizzle of oil in a pan over medium heat.

    oil
28. 28

    Once hot, add the gyoza and cook for ⏱️ 1-2 minutes until browned and crisp on the bottom side.
29. 29

    Pour in some water and cover the pan with a lid.

    water
30. 30

    Steam fresh gyoza for ⏱️ 3 minutes .
31. 31

    Steam frozen gyoza for ⏱️ 4-5 minutes .
32. 32

    Remove the lid and let cook for ⏱️ 1 minute .
33. 33

    Remove to a plate and serve with the dipping sauce.
34. 34

    Combine soy sauce , rice wine vinegar , sesame oil or chili oil , and minced scallions for the dipping sauce.

    soy sauce: 3 parts, rice wine vinegar: 1 part, sesame oil: 1/2 parts, chili oil: 1/2 parts, scallions