No ratings yet
Japanese pan fried dumplings with a juicy pork and napa cabbage filling. The bottoms crisp up golden while the tops steam soft. Serves 4.
Finely chop the 200 g napa cabbage, toss it with the 4 g salt and let it sit for 10 minutes. Squeeze out the excess water firmly with your hands or a clean cloth so the filling is not wet.
Combine the 300 g ground pork, the drained cabbage, chopped scallion, grated garlic and ginger, the 20 ml soy sauce, 10 ml sesame oil and 3 g sugar. Mix for 1 to 2 minutes until sticky and well bound.
Place about 1 tablespoon of filling in the centre of each wrapper, wet the edge with water and pleat it closed into a crescent, then stand each dumpling on its flat base.
Heat the 20 ml vegetable oil in a wide 28 cm frying pan over medium-high heat. Fry the gyoza flat side down for 2 to 3 minutes until the bottoms are golden and crisp.
Pour in about 60 ml water, cover at once and steam over medium heat for 5 to 6 minutes, until the water has gone and the wrappers are tender and translucent. Uncover and cook 1 minute more to re-crisp the base, then serve crisp side up.
