Pork Gyoza
Ingredients
- 300 gGround pork (fresh)
- 200 gChinese cabbage (very finely chopped)
- 24 pcdumpling wrappers (at room temperature)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced with the green parts)
- 1 pcGarlic (grated)
- 1 tspGinger ground (powdered)
- 2 tbspsoy sauce (salty)
- 2 tbspSesame oil (toasted)
- 1 tbspSake or rice alcohol (for the filling)
- 2 tbspSunflower oil (for the pan)
- 100 mlMineral water (for steaming)
- 50 gGarlic chives (Nira) (finely chopped)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the fridge. Reheat in a pan with a little water to restore the crispiness.
