Pork and Cabbage Gyoza
Ingredients
- 300 gGround pork (fresh)
- 200 gChinese cabbage (finely minced)
- 30 pcdumpling wrappers (gyoza wrappers)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcGarlic (pressed)
- 1 tspGinger ground
- 1 tbspsoy sauce
- 1 tbspSake or rice alcohol
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 50 gGarlic chives (Nira) (finely chopped)
Method
A golden, crispy bottom hiding a steaming, juicy pork filling. The top wrapper is translucent, soft, and perfectly steamed.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the fridge. To reheat, fry again with a bit of oil to regain the crunch.
