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1
To make the filling, in a large bowl, toss the cabbage with the 1/2 teaspoon salt.
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2
Set aside for about 15 minutes to draw excess moisture from the cabbage.
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3
Drain in a fine-mesh strainer (the cabbage may fall through the large holes of a colander), rinse with water, and drain again.
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4
To remove more moisture, squeeze the cabbage in your hands over the sink, or put into a cotton (not terry cloth) kitchen towel and wring out the moisture over the sink.
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5
You should have about 1/2 cup firmly packed cabbage.
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6
Transfer the cabbage to a bowl and add the garlic, ginger, Chinese chives, pork, and shrimp.
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7
Stir and lightly mash the ingredients so that they start coming together.
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8
In a small bowl, stir together the remaining 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake, and sesame oil.
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9
Pour these seasonings over the meat and cabbage mixture, and then stir and fold the ingredients together.
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10
Once you have broken up the large chunks of pork so none are visible, briskly stir to blend the ingredients into a cohesive, thick mixture.
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11
To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes.
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12
You should have about 2 cups of filling.
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13
(The filling can be prepared 1 day ahead and refrigerated.
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14
Bring it to room temperature before assembling the dumplings.)
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15
Meanwhile, form 16 wrappers from half of the dough.
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16
Aim for wrappers that are about 3 1/4 inches in diameter (see page 24).
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17
Before assembling the dumplings, line a baking sheet with parchment paper.
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18
(If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.)
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19
For each dumpling, hold a wrapper in a slightly cupped hand.
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20
Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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21
Fold, pleat, and press to enclose the filling and create a half-moon, pea pod, or pleated crescent shape (see pages 26 to 29 for instructions).
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22
Place the finished dumpling on the prepared baking sheet.
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23
Repeat with the remaining wrappers, spacing them a good 1/2 inch apart.
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24
Keep the finished dumplings covered with a dry kitchen towel as you make wrappers with the remaining dough and fill with the remaining filling.
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25
Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator.
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26
For longer storage, freeze them on their tray until hard (about 1 hour), transfer them to a zip-top freezer bag, seal well, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.
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27
To panfry the dumplings, use a medium or large nonstick skillet; if both sizes are handy, cook two batches at the same time.
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28
Heat the skillet over medium-high heat and add 1 1/2 tablespoons canola oil for a medium skillet and 2 tablespoons for a large one.
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29
(If you are combining oils, use 2 parts canola oil and 1 part sesame oil.)
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30
Add the dumplings one at a time, placing them sealed edges up in a winding circle pattern or several straight rows.
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31
The dumplings may touch.
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32
(In general, medium skillets will fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings.)
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33
Fry the dumplings for 1 to 2 minutes, until theyre golden or light brown at the bottom.
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34
Holding the lid close to the skillet to lessen the dramatic effect of water hitting hot oil, use a kettle or measuring cup to add water to a depth of about 1/4 inch; expect to use about 1/3 cup water for each skillet.
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35
The water will immediately sputter and boil vigorously.
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36
Cover each skillet with a lid or aluminum foil, lower the heat to medium, and let the water bubble away until it is mostly gone, 8 to 10 minutes.
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37
After 6 to 8 minutes, move the lid or foil so that it is slightly ajar to allow steam to shoot out from underneath.
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38
This lessens the drama of condensation dripping down onto the hot oil when you remove the lid.
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39
While the dumplings cook, combine the soy sauce, rice vinegar, and chile oil in a small bowl to create a dipping sauce.
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40
Taste and make any flavor adjustments.
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41
When the bubbling noise in the skillet turns into a gentle frying sound (a sign that most of the water is gone), remove the lid.
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42
Allow the dumplings to fry for another 1 to 2 minutes, or until the bottoms are brown and crisp.
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43
Turn off the heat and wait until the sizzling stops before transferring the dumplings to a serving plate, using a spatula to lift up a few of them at a time.
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44
Display them with their bottoms up so that they remain crisp.
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45
Serve immediately with the dipping sauce in a communal bowl for people to help themselves or divided up among individual rice bowls or large dipping bowls.
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46
Pass the mustard at the table.
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47
Eat these with chopsticks in one hand and a spoon or rice bowl in the other.
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48
Instead of pan frying these dumplings, poach and serve them in smoky chicken broth for satisfying sui gyoza (Japanese dumplings in soup).
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49
In a large pot, combine 4 cups of chicken stock (page 222), 1 tablespoon of sake, and 2 pieces of kombu (dried Japanese kelp), each the size of a playing card.
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50
Let the kombu soak for 15 minutes to develop flavor, then bring to a simmer, cover, and cook for 5 minutes.
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51
Remove from the heat and scatter in 1/2 loosely packed cup of katsuo-bushi (Japanese dried bonito flakes, available along with the kombu at Asian markets and specialty grocers).
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52
Let sit for 3 to 4 minutes, then strain through a mesh strainer lined with cheesecloth or paper towel; save the kombu for another use, if you wish.
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53
Transfer the stock to a pot, cover, and reheat to a low simmer.
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54
Parboil 16 uncooked gyoza dumplings in a large pot of water (see Pork and Napa Cabbage Water Dumplings, step 7, for guidance), until they float to the top, about 5 minutes.
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55
Meanwhile, cut 1 1/2 to 2 inches of carrot into fine shreds and set aside.
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56
Use a slotted spoon or skimmer to scoop up dumplings from the pot, then add them to the hot stock; keep the water boiling.
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57
Add the carrot to the stock, and adjust the heat to maintain a simmer and finish cooking the dumplings, about 3 minutes.
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58
Meanwhile, wilt 2 lightly packed cups of spinach leaves in the boiling water.
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59
Drain the spinach, rinse with cold water, and drain again.
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60
Divide among 4 individual bowls.
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61
When the dumplings are puffy, glossy, and a bit translucent, scoop them from the stock and divide among the soup bowls.
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62
Taste and add salt as needed, then bring the stock to a boil.
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63
Ladle the stock and carrot into the bowls.
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64
Serve immediately.
