Ingredients:
- ½ lb. white cabbage (about ¼ of a medium-size cabbage)
- 3 garlic cloves (pressed)
- 1 fresh ginger (thumb size, grated)
- 2 tablespoons soy sauce
- ½ lb. ground pork (or your preferred ground meat or omit meat all together for a vegetarian gyoza)
- ½ teaspoon salt
- Pinch of black pepper
- 30 gyoza wrappers
- Toasted Sesame Oil
Instructions:
- Shred the cabbage. Add sesame oil into frying pan and lightly coat. Transfer cabbage into your pan and sauté for 5 minutes. Add pressed garlic and grated ginger and sauté for about 2 minutes. Stir in soy sauce and sauté for a further 2-3 minutes. Turn off the heat and transfer the mixture into a bowl to cool down.
- Meanwhile: season ground pork with salt and pepper and mix well.
- When the cabbage mixture is cooled down to room temperature, process it in a food processor to get a finer mixture. Add this to the meat and mix well.
- Spread gyoza skins onto a lightly floured worktop. Put a small amount of meat mixture in the middle of each gyoza wrapper (about 2 teaspoons). Dip your finger in water and run it along half of the wrapper. Fold the dry half over and pinch in the middle. Take the dumpling in one hand and fold with another – making 3 folds to the right from the center and then to the left. Repeat with the rest.
- In your frying pan, heat additional sesame oil. Place gyoza dumplings in and let them fry on medium-high for a minute or two or until their bottoms are nicely golden brown (or to your liking). When ready, pour in ½ cup of water and cover with a lid. Let them steam for about 6 minutes before checking them. If the water has evaporated but the skins don’t look kind of translucent, add about 1/8 cup of water and let them continue to steam until the water has evaporated.
- Serve with your favorite dipping sauce and enjoy!