Emulsifier Free Gyoza
Total time1 hr 20 min
Prep time45 min
Cook time20 min
4.7(26)
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Learn more →Ingredients
4 servings
For the filling
- ½ lb ground pork
- 1 ½ cups napa cabbage, finely shredded
- ½ tsp salt (for cabbage)
- 2 green onions, thinly sliced (green parts only)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp sake or dry sherry
- ¼ tsp white pepper
For assembling
- 24 round gyoza wrappers (about 3.5-inch diameter)
For cooking
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- ⅓ cup water, divided
For the dipping sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chili oil (optional)
Instructions
- 1
Toss the shredded napa cabbage with 1/2 tsp salt in a large mixing bowl and let it sit for 15 minutes, until the cabbage has released its liquid and wilted noticeably.
- 2
Gather the salted cabbage in your hands and squeeze firmly over the sink, wringing out as much liquid as possible, until the cabbage is very dry. Transfer to a clean large mixing bowl.
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