Pork Gyoza

A crispy, golden bottom contrasting with a juicy, fragrant pork filling. The scent of toasted sesame oil and ginger hits you the moment the lid is lifted.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 427
• Protein: 17 g
• Carbs: 17 g
• Fat: 31 g

Ingredients

• 300 g Ground pork ( fresh )
• 200 g Chinese cabbage ( very finely chopped )
• 24 piece dumpling wrappers ( at room temperature )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced with the green parts )
• 1 piece Garlic ( grated )
• 1 tsp Ginger ground ( powdered )
• 2 tbsp soy sauce ( salty )
• 2 tbsp Sesame oil ( toasted )
• 1 tbsp Sake or rice alcohol ( for the filling )
• 2 tbsp Sunflower oil ( for the pan )
• 100 ml Mineral water ( for steaming )
• 50 g Garlic chives (Nira) ( finely chopped )

Instructions

1. Cabbage preparation

   Finely chop the Chinese cabbage. Salt it lightly and let it drain for 10 minutes. Squeeze firmly between your hands to extract all the water: the flesh must be dry so as not to soak the dough.

2. Making the filling

   Mix the ground pork, squeezed cabbage, grated garlic, chopped green onion, chopped nira, ginger, soy sauce, and sesame oil. Knead until the texture becomes sticky and homogeneous.

3. Folding the dumplings

   Place a small spoonful of filling in the center of a wrapper. Moisten the edge. Fold in half and make small successive pleats on one side only to seal. The gyoza should stand upright with a flat bottom.

4. Searing and steaming

   Heat the sunflower oil in a pan. Arrange the gyoza. When the bottom is well browned and crispy, pour in the water and cover immediately. Steam until the water has completely evaporated.

5. Crispy finish

   Remove the lid. Drizzle with a little sesame oil. Let fry for a few seconds so the crust hardens and becomes shiny. Serve immediately, crispy side up.

Chef's tips

• Do not skip the cabbage draining step, or your dumplings will be soggy.
• The pan must be very hot before placing the gyoza to instantly sear the dough.
• If you make too many, freeze them flat before putting them in a bag.

Storage

Store for 2 days in the fridge. Reheat in a pan with a little water to restore the crispiness.