Pork and Napa Cabbage Gyoza
Homemade pork and napa cabbage dumplings. Salting the cabbage first keeps the filling from going watery. They crisp on the bottom, steam through, then crisp again. To freeze, freeze them on a tray first, then move them to bags so they don't stick together.
Nutrition · per serving
≈ estimated- Calories
- 512–513
- Protein
- 21.1g
- Carbs
- 44.3–44.5g
- Fat
- 27.3–27.4g
Ingredients
- 300 g napa cabbage (cut very thin and small)
- 300 g ground pork
- 60 g nira (Chinese chives, thinly sliced)
- 1 tbsp ginger (grated or finely chopped)
- 2 cloves garlic (grated or finely chopped)
- 1/2 tsp msg
- 1 tsp japanese bbq seasoning
- 1 tbsp sesame oil (for the filling)
- 2 tbsp soy sauce (a little for the filling, plus more for dipping)
- 40 wrappers gyoza wrappers
- 2 tbsp oil (neutral, for crisping in the pan)
- 2 tbsp rice vinegar (for dipping)
- 1 tsp sriracha (optional, for dipping)
- 1/2 tsp salt (for the cabbage)
Method
- 1
Cut the napa cabbage very thin and small. Put it in a bowl and salt it to draw the water out.
- 2
Add the pork to a bowl, then thinly slice the nira and add it in.
- 3
Grate or finely chop the ginger and garlic and add them. You can also slice the ginger thin, smash it, then dice it.
- 4
After about 10 minutes, squeeze the water out of the cabbage and add it to the filling bowl.
- 5
Add MSG, Japanese BBQ seasoning, a little soy sauce, and a bit of sesame oil, then mix the filling by hand.
- 6
Make the gyoza with the wrappers: fold in half, squeeze the air out, then do about five folds along the top.
- 7
To cook, add a little neutral oil (sesame oil also works) to the pan and crisp up the bottoms. Once crisp, add water and steam. When the water is gone, crisp the bottoms a little more, then plate.
- 8
Mix soy sauce and rice vinegar for a dipping sauce, with a bit of sriracha if you want.
