I love dumplings, they are among my favourite things. These are a favourite among favourites. The cabbage keeps them light tasting and the flavours of garlic and ginger are always mouthwatering, together.
You can make these easily and quickly with store bought wonton wrappers, but I like the lighter texture of the authentic gyoza wrappers that are made by hand. I also find them much easier to handle.
This recipe yields about 40 gyozas. It’s good to know that they freeze and keep well! Just put them on a tray of parchment paper after they are assembled, then into a container when they are frozen. They will keep for several weeks.
Gyozas - Japanese Cabbage and Pork Dumplings
- mixing bowl, rolling pin, large frying pan
- 3 cups finely chopped green cabbage
- 1 lb ground pork
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- 1 tbsp sugar
- 3 tsp salt
- 4 finely chopped green onions
- 250 grams all purpose flour Approx. 2 cups
- 1/2 cup boiling water
- 1/2 tsp salt
- 1/4 cup neutral flavoured vegetable oil for frying
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 tsp sugar
- 1/2 tsp chili oil or a few drops of sriracha
- a few drops of sesame oil
- thin slices of red chili for garnish
- Place chopped cabbage in a wire mesh sieve and toss with 2 tsp of salt. Allow to drain for about 30 mins.
- Add remaining ingredients to a large mixing bowl.
- Place cabbage on a clean tea towel and gather the edges up. Twist the top of the tea towel to squeeze the water out of the cabbage. Add cabbage to the other ingredients and combine together using your hands.
Gyoza Wrapper Instructions
- Sift flour and salt together in a large bowl.
- Slowly add the boiled water to the flour and stir together until the dough is so stiff that you need to use your hands.
- Form into a ball and knead for 10 minutes until smooth.
- Split the dough in half and roll each half in your hands until you get a cylinder about 1 1/2 inches across and 10 inches long. Wrap in plastic film and let rest for 30 minutes.
- Cut dough logs in half, then quarters, then eighths. Cut each eighth in half. You will half 16 pieces per log.
- Roll each piece into a ball and cover the balls with a wet towel.
- Roll each ball into 4 inch rounds, using cornstarch to keep from sticking. Use a cookie cutter to cut into perfect circles. Dust each circle with a bit of cornstarch and stack under a piece of plastic film until they're ready to fill.
Filling and Pleating the Gyozas
- Set up a work station with your filling, gyoza wrappers, a small dish of water and a piece of parchment paper to put the finished dumplings on.
- Take one wrapper and wet around the edge with a finger moistened in water.
- Place about a tbsp of filling in the centre of the wrapper and fold in half, like a taco.
- Beginning at the left hand edge, fold tiny pleats with your right hand towards the thumb of your left hand. Pinch closed with your left thumb and forefinger.
Cooking the Dumplings
- In a non-stick frying pan, heat about 2 tbsp of oil over medium heat. Add as many dumplings as will fit in the pan. Fry until bottoms of dumplings are golden brown, about 2 minutes.
- Add 1/4 cup of water to the pan and cover tightly. Let the dumplings steam fry for another 3 minutes.
- Remove lid and continue to cook dumplings until all of the water has evaporated.
- Stir dipping sauce ingredients together and garnish with a few thin slices of red chili