Gyoza
Author: 
 
Ingredients
  • 1 package of gyoza wrappers (about 40)
  • 10 oz of ground pork
  • 2 green onions, minced
  • 2 mushrooms, minced (I used baby bellas, but the original recipe calls for shitake)
  • 3 napa cabbage leaves
  • 1 garlic clove, minced
  • 1 tsp minced ginger
  • ½ Tbsp sake
  • ½ Tbsp sesame oil
  • 1 tsp soy sauce
  • ¼ tsp salt
  • pepper
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • a few drops of La-Yu chili oil
  • 1½ Tbsp vegetable oil
  • ¼ cup water
  • 1 Tbsp sesame oil
Instructions
  1. Microwave cabbage leaves on a plate for 1 minute. Mince cabbage leaves. Place minced cabbage leaves onto a cheese cloth, wrap it into a ball, and wring out as much water as possible.
  2. Place cabbage leaves, green onion, mushrooms, garlic, ginger, pork, sake, sesame oil, soy sauce, salt and pepper into a bowl and mix well with hands.
  3. Use a teaspoon to drop a small amount of filling into the center of a gyoza wrapper. Wet the perimeter of the wrapper with water. Gently fold the wrapper in half and only pinch the middle together. Pleat the right side of the gyoza until the end, the pleat the left side. Press the pleated side gently to make sure it is sealed. Repeat with until the filling is gone.
  4. If not cooking right away, place gyoza on a parchment paper lined cookie sheet and into the freezer. Make sure that they are not touching when freezing. After they are frozen, place them in a ziplock bag for future use.
  5. When ready to cook either the freshly made or frozen gyoza, heat vegetable oil over medium heat in a non-stick skillet. When pan is hot, add the freshly made or frozen gyoza to the pan. Make sure that they don't touch. Cook for about 2 minutes until the bottom of the gyoza are golden brown.
  6. Add sesame oil and water to pan, and immediately cover. Let gyoza steam for about 2 minutes until cooked thoroughly. The wrappers will be a little sticky and the filling will be firm and bouncy to the touch. Not all the water will have evaporated.
  7. Remove the gyoza from the skillet and on to a plate.
  8. Prepare the dipping sauce. Mix the rice vinegar, soy sauce, and chili oil in a shallow container for easy dipping.
  9. Eat the gyoza with a little dip in the sauce. Enjoy!
Recipe by Learn by Cooking at https://www.learnbycooking.com/gyoza/