Pork_gyoza

Pork_gyoza.md

Pork gyoza

Ingredients

Filling

• 3-4 leaves medium green cabbage
• 225g ground pork
• 1/4 small onion, finely-minced
• 1 small clove garlic, finely-grated
• 1 small knob ginger, finely-grated
• 1 tbsp katakuriko (potato starch)
• 1 tbsp sake
• 1/2 tsp sea salt (or 1/2 tsp shio-koji, really good)
• 1/4 tsp freshly-ground black pepper
• 1/2 tsp sesame oil
• 25-30 gyoza wrappers
• 1 tbsp or more Grapeseed oil or evoo
• 60 ml sesame oil

Dipping sauce

• Soy sauce
• kurozu (Japanese black vinegar - or rice vinegar)
• la-yu (hot chili oil) or kanzuri

Procedure

1. Blanch the cabbage leaves in boiling water for 1 minute or so. Drain and let cool. Wring to remove excess moisture. Mince.
2. Combine the cabbage, and the remaining ingredients for the filing in a bowl. Mix and knead them well until the meat is shiny. Cover tightly and refrigerate for 30 - 60 min.
3. Wrap the filling in gyoza wrappers.
4. To cook, heat the grapeseed oil in a non-stick large pan over medium+ heat. Arrange the gyoza in a single layer. Add the water from the side and cover with lid. Cook for 3-5 minutes or until the water is gone and the bottom side is golden brown.
5. Drizzle some sesame oil from the side and let the bottom cook another 1 min or so, so it will become crispy.
6. Carefully place a large enough plate to the top, and flip the pan to invert the gyoza into the plate.
7. Combine some soy sauce, kurozu (I like 1:1 ratio) and a little drizzle of la-yu or a dab of kanzuri (which I did this time... so good) in a dipping saucer. Dip the gyoza in the sauce a little bit and enjoy.

Source: https://www.instagram.com/p/CC4sQDsD_Hm/