Pork Gyoza

1. 1

   Chop cabbage in a food processor until fine. Mix pork, cabbage, garlic, ginger, sesame oil, and a good pinch each of salt and pepper very well.

2. 2

   Fill the gyoza: For each one, place about 1/2 T. of filling in the center of a wrapper. Coat outside edge of wrapper circle with water, then fold in half and pinch closed, pleating along one edge to make a half-moon.

3. 3

   Coat frying pan with a scant tablespoonful of oil, then add gyoza and hot water about 1/2 way up the gyoza. Steam over medium heat until the water is nearly gone, then drizzle with a bit more oil and fry on both sides. Serve with dipping sauce (roughly equal parts soy sauce and vinegar, with a few drops of hot chili oil or sesame oil). to taste).

* Per serving · 4 servings · Values may vary.

No additional tips available.