Pork and Cabbage Gyoza

Pan-fried pork dumplings with a crackly crisp bottom and juicy ginger-garlic filling, served with a tangy dipping sauce.

Ingredients

• 1 lb ground pork
• 2 cups finely chopped napa cabbage
• 1 tsp salt
• 2 scallions, finely minced
• 1 tbsp grated fresh ginger
• 2 garlic cloves, grated
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 36 round gyoza wrappers
• 2 tbsp vegetable oil
• 1/2 cup water
• For dipping: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp chili oil

Directions

1. Toss the chopped cabbage with the salt, let sit 10 minutes, then squeeze out as much liquid as possible.
2. In a bowl, mix the pork, drained cabbage, scallions, ginger, garlic, soy sauce, sesame oil and sugar until the filling is sticky and well combined.
3. Place a heaping teaspoon of filling in the center of each wrapper, moisten the edge with water, and fold into a half-moon, pleating the front edge to seal.
4. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat and arrange dumplings flat-side down in a single layer; fry until the bottoms are golden, about 2 minutes.
5. Add 1/4 cup water, cover immediately, and steam until the filling is cooked through and the water evaporates, about 5 minutes; uncover and crisp the bottoms 1 minute more.
6. Repeat with the remaining dumplings, then serve hot with the dipping sauce made by stirring together the soy sauce, rice vinegar and chili oil.

Notes

Based on the signature gyoza served at Chef Masaharu Morimoto’s restaurants.