Gyoza Dumplings: The Pretty Feed

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   ["Make sure you chop the cabbage as small as you can (use of food processor if needed). Then salt it and let it sit for 15 minutes. Squeeze it in a towel to wring out ALLLLL excess moisture. This is an arm workout. As for the ratio of meat to cabbage, technically it's up to you, but we've found that we use about a pound of cabbage for every pound of pork.

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   Combine ginger, garlic, scallions, cabbage and pork in a bowl using your hands. Work the ingredients together to help release all of the flavors.", "Place about a tsp of your filling into the 'wrapper' and dampen the edges of it with water. Then use your index finger and thumb to crimp the edged together and seal the gyoza. Honestly, this part is the fun part! We are definitely not experts at this, but we had a great time laughing at the failed ones and pointing out our favorites. We are not going to pretend we didn't gather around a few youtube tutorials. This is a case where you just need to practice. We've included a helpful little video that shows how to wrap the gyoza. Once this is done, place the finished gyoza's on the parchment paper. If you want to freeze some, use another tray with parchment paper and place the whole thing in the freezer. Let them harden so they maintain their shape and then transfer them into a ziplock bag or container.", "For the sauce, all you have to do is whisk everything together. You can also just dip it in soy sauce or tamari. We usually prepare the sauce first so that the flavors have time to really develop.", "www.theprettyfeed.com"]

* Per serving · 4 servings · Values may vary.

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