MAKES 4 DOZEN
- 1 pound ground pork
- 2 stalks green onion, chopped
- 2 cups of shredded cabbage
- 1 tablespoon minced fresh ginger
- 1 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1 teaspoon ground black or white pepper
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 cup vegetable oil
- Round Dumpling Wrappers, store bought or homemade
- small bowl of water
Shred 2 cups of cabbage and place in large bowl. Lightly salt and mix. Set aside for at least 20 minutes, preferably for an hour. After an hour, squeeze moisture out of cabbage.
Place ground pork in large bowl. Add drained cabbage. Add green onion, ginger, garlic powder, egg, salt, black/white pepper, soy sauce, sesame oil. Mix with hands until mixture forms a sticky paste.
Time to wrap the dumplings!
Using a spoon, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape.
While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is to much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.
Time to cook the dumplings!
Gyoza (pan-fried): Heat oil on medium high. When hot, carefully place dumplings in single layer, flat side down. Let sit for 3 minutes or until golden brown on bottom. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Cook uncovered until the gyoza is nice and crisp on the bottom, about 1-2 minutes.
Boiled: Gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon. You can also cook them in a soup. Just drop them in to any broth of your liking.
Enjoy with gyoza dipping sauce or soy sauce.