Pork and Cabbage Gyoza

A golden, crispy bottom hiding a steaming, juicy pork filling. The top wrapper is translucent, soft, and perfectly steamed.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 408
• Protein: 17 g
• Carbs: 21 g
• Fat: 27 g

Ingredients

• 300 g Ground pork ( fresh )
• 200 g Chinese cabbage ( finely minced )
• 30 piece dumpling wrappers ( gyoza wrappers )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece Garlic ( pressed )
• 1 tsp Ginger ground
• 1 tbsp soy sauce
• 1 tbsp Sake or rice alcohol
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 50 g Garlic chives (Nira) ( finely chopped )

Instructions

1. Cabbage preparation

   Finely chop the Chinese cabbage. Sprinkle with grey sea salt, mix and let stand for 10 minutes. Squeeze the cabbage firmly between your hands to extract as much water as possible: the cabbage should be dry to the touch.

2. Filling mixture

   In a mixing bowl, combine the ground pork with the pressed garlic, chopped green onion, chopped nira chives, ground ginger, sake, soy sauce and sesame oil. Fold in the squeezed cabbage. The filling should be homogeneous and slightly sticky.

3. Shaping the dumplings

   Place a small spoonful of filling in the center of a dumpling wrapper. Moisten the edge, fold in half and make small pleats on only one side of the dough to seal. The bottom should remain flat.

4. Searing and browning

   Heat the peanut oil in a large skillet. Arrange the gyozas flat side down. Let brown without stirring until the bottom is golden and crispy.

5. Steam cooking and finishing

   Pour 100ml of water into the pan and cover immediately. Cook for 5 minutes over medium heat. Remove the lid when the water has evaporated and let grill for another 1 minute so the base becomes crispy again.

Chef's tips

• Don't skip squeezing the cabbage, or your dumplings will be soggy.
• The pan must be very hot before adding the gyoza to create an instant crust.
• Add a drop of sesame oil at the end of cooking to make the base shine.

Storage

Store for 2 days in the fridge. To reheat, fry again with a bit of oil to regain the crunch.