Japanese Pork and Cabbage Gyoza
Two of my most favorite appetizers to eat at Japanese restaurants are Japanese Pork Gyoza and Shumai. You may know gyoza as won tons, pot stickers, or dumplings. Whatever you call them, they are the most heavenly tasting little appetizers and you can easily get full off of 10 and call it a night. In my recent venture into Japanese cooking, I figured that these Japanese Pork and Cabbage Gyoza couldn’t be that hard to make. I did a little research and found they require few ingredients and are all-in-all extremely easy to make. Take heed, I must warn you to not make these on an empty stomach since you have to make 50 and on an empty stomach the small amount of time it takes to make them may seem like an eternity! Enjoy this simple and enticing Japanese dish tonight!
Japanese Pork and Cabbage Gyoza
Ingredients
20 gyoza won ton wrappers
olive oil, for pan-frying
2 tbsp Japanese rice vinegar
2 tbsp soy sauce
3 1/2 oz. Napa cabbage, finely shredded
4 scallions, minced
1 lb. fresh ground pork
2 tbsp ginger, finely grated
5 garlic cloves, crushed and minced
2 tbsp soy sauce
2 tsp mirin
pinch of white pepper
sea salt
Spicy Chili Crisp for serving
Prepare
1. To make the filling, mix all of the ingredients together in a small mixing bowl and season with a pinch or two of sea salt. (Note the pork should be raw).
2. If the pork you have is not ground you can take pork chops or pork cutlets and pulse for 1 minute in a food processor.
3. Lay a gyoza won ton skin flat on the palm of your hand and put 1 heaping teaspoon of the filing in the center.
4. Fill the small condiment bowl with water, dip your finger in it, and brush the inside of the gyoza all the way around, creating a circle around the pork filling.
5. Fold the skin sides up to meet in a ridge along the center and press the edges together.
6. Brush the curved edges of the skin with a little more water and make a series of little folds along the edges.
7. Repeat with the remaining gyoza.
8. Heat a little oil in a lidded skillet and add as many gyoza as will fill the bottom of the skillet with just a little space on between.
9. Cook for 2 minutes on medium or until the undersides are browned (do not flip them over).
10. Add water to a depth of about 1/8 inch, cover the pan with a lid, bring the heat down to low, and simmer for 6 minutes.
11. Uncover and increase the temperature to medium high, allowing the excess water to bubble/evaporate.
12. Remove from the pan before letting all of the water evaporate and place on a dish.
13. Serve the rice vinegar in a small dipping dish and stir in the soy sauce alongside some Spicy Chili Crisp.
- 20 gyoza won ton wrappers
- olive oil, for pan-frying
- 2 tbsp Japanese rice vinegar
- 2 tbsp soy sauce
- 3 1/2 oz. Napa cabbage, finely shredded
- 2 scallions, minced
- 3/4 cup fresh ground pork
- 2 tbsp gingeroot, finely grated
- 2 garlic cloves, crushed and minced
- 1 tbsp soy sauce
- 2 tsp mirin
- pinch of white pepper
- sea salt
- To make the filling, mix all of the ingredients together in a small mixing bowl and season with a pinch or two of sea salt. (Note the pork should be raw).
- If the pork you have is not ground you can take pork chops or pork cutlets and pulse for 1 minute in a food processor.
- Lay a gyoza won ton skin flat on the palm of your hand and put 1 heaping teaspoon of the filing in the center.
- Fill the small condiment bowl with water, dip your finger in it, and brush the inside of the gyoza all the way around, creating a circle around the pork filling.
- Fold the skin sides up to meet in a ridge along the center and press the edges together.
- Brush the curved edges of the skin with a little more water and make a series of little folds along the edges.
- Repeat with the remaining gyoza.
- Heat a little oil in a lidded skillet and add as many gyoza as will fill the bottom of the skillet with just a little space on between.
- Cook for 2 minutes on medium or until the undersides are browned (do not flip them over).
- Add water to a depth of about 1/8 inch, cover the pan with a lid, bring the heat down to low, and simmer for 6 minutes.
- Uncover and increase the temperature to medium high, allowing the excess water to bubble/evaporate.
- Remove from the pan before letting all of the water evaporate and place on a dish.
- Serve the rice vinegar in a small dipping dish and stir in the soy sauce.
