How to make Traditional Japanese Dumplings.
Ingredients: Makes 40-45 Dumplings
FOR THE FILLING:
- 1 1/2 cups green cabbage, very finely chopped
- 1 tsp salt, separated
- 1 lb / 500g ground pork (mince) (the fattier the better)
- 1 cup garlic chives, finely chopped
- 1 garlic cloves, crushed
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp corn starch/corn flour
- 2 tsp soy sauce
FOR THE GYOZA:
- 1 tsp cornflour (corn starch) – for the tray
- 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – 1 1/2 packets
- 3 tbsp vegetable oil (or other cooking oil)
FOR THE DIPPING SAUCE:
- Soy sauce
- Rice wine vinegar
- Chilli oil
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl.
- Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the filling.
- Sprinkle a baking tray with 1 tsp of corn starch/corn flour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people).
- Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of filling on the wrapper.
- Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats.
- Press to seal and place on the tray.
- Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium-high heat.
- Place about 12 gyoza in rows, slightly overlapping each other.
- Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes.
- Use an egg flip to transfer onto a plate upside down.
- Serve with the dipping sauce.
- Serve each ingredient separately so people can mix according to their taste.
- Use about equal portions of soy sauce and vinegar with a generous splash of chilli oil.
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