Pescatarian Gyoza

Total time1 hr 20 min

Prep time45 min

Cook time20 min

4.7

(26)

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Ingredients

4 servings

For the filling

½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
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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