Steamed Pork and Chinese Cabbage Gyozas
Ingredients
- 30 pcdumpling wrappers (thawed)
- 300 gGround pork (fresh)
- 200 gChinese cabbage (finely chopped)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced with greens)
- 1 pcGarlic (minced)
- 1 tbspsoy sauce
- 1 tspSesame oil
- 1 tspGinger powder
- 1 pinchWhite pepper ground
- 30 gChinese chives (finely chopped)
Method
A thin, translucent dough revealing a juicy filling. Upon opening, steam escapes with bold notes of ginger and toasted sesame oil.
- 1
Finely chop the Chinese cabbage. Sprinkle with a pinch of salt and let it drain for 10 minutes. Squeeze firmly between your hands to extract all the water: the cabbage must be dry so as not to soak the dough.
- 2
In a mixing bowl, combine the minced pork, squeezed cabbage, chopped spring onion, minced garlic, and Chinese chives. Add the soy sauce, sesame oil, ginger, and pepper. Work the filling by hand until it becomes sticky and homogeneous.
- 3
Place a small spoonful of filling in the center of a wrapper. Wet the edge with a damp finger. Fold into a half-moon and make small pleats on one side only. Press firmly to seal: the gyoza should stand upright.
- 4
Place the gyozas in a steamer basket lined with cabbage leaves to prevent sticking. Steam over simmering water. The dough is ready when it is slightly translucent and no longer sticks to your finger.
Frequently asked questions
How do you get this dish right?
- Do not overfill the dumpling, or the dough will tear during cooking.
- If you don't have cabbage leaves for the basket, use perforated parchment paper.
- The secret to a juicy filling is kneading the meat well to release proteins that will hold the juices.
How long does this dish keep?
Freezes very well raw, flat on a tray before bagging. Cook without thawing, adding 2 minutes to the time.
