Pork and Mushroom Gyoza
Classic Japanese pan-fried pot stickers with a juicy ground pork, cabbage and shiitake filling, crisp on the bottom and steamed on top. Recipe by Namiko Chen of Just One Cookbook. Makes about 52 pieces.
Nutritionper 100 gāŗ
Ingredients
| 1 pkg | gyoza wrappers (52 sheets) | |
| 1 Tbsp | 15 ml | neutral-flavored oil (for frying each batch) |
| 1/4 cup | 60 ml | water (for frying each batch) |
| 1 tsp | 5 ml | roasted sesame oil (for frying each batch) |
| 3/4 lb (340 g) | ground pork | |
| 5 oz (140 g) | cabbage (2-3 leaves) | |
| 2 | green onion/scallion | |
| 2 | shiitake mushrooms | |
| 1 | garlic clove, minced | |
| 1 inch (2.5 cm) | fresh ginger, grated | |
| 1 tsp | 5 ml | sake |
| 1 tsp | 5 ml | roasted sesame oil (seasoning) |
| 1 tsp | 5 ml | soy sauce (seasoning) |
| 1/4 tsp | 1.3 ml | kosher/sea salt |
| ā | freshly ground black pepper | |
| 1 Tbsp | 15 ml | rice vinegar (dipping sauce) |
| 1 Tbsp | 15 ml | soy sauce (dipping sauce) |
| 1/8 tsp | 0.6 ml | la-yu Japanese chili oil (optional) |
Instructions
Make the filling: 1. Optionally wilt the thick cabbage leaves (blanch or microwave 1-2 minutes, or salt and squeeze out water), then remove the core and chop very finely. 2. Cut the green onions and shiitake mushrooms into small pieces. 3. In a large bowl combine the ground pork, cabbage, green onion and shiitake. 4. Add the minced garlic and grated ginger. 5. Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, 1/4 tsp salt, 1 tsp sake and black pepper). 6. Mix and knead by hand until the mixture turns pale and sticky.
Wrap: 7. Place a wrapper in your palm, add a small teaspoon of filling in the center, and wet the outer edge with a wet finger. 8. Fold the wrapper in half over the filling; pinch the center, then make 3-4 pleats from the center to the right, pressing each pleat tightly against the back of the wrapper. Repeat from the center to the left. Keep finished gyoza under a damp towel.
Cook: 9. Heat the oil in a large non-stick pan over medium-high heat and place the gyoza flat side down in a single layer. 10. Cook until the bottoms are golden brown, about 3 minutes. 11. Add 1/4 cup water, cover immediately and steam about 3 minutes until most of the water evaporates. 12. Uncover to evaporate remaining water, drizzle 1 tsp sesame oil around the pan and cook until the bottoms are crisp. 13. Serve with the dipping sauce (combine rice vinegar, soy sauce and optional la-yu). To freeze, arrange uncooked gyoza spaced on a tray, freeze, then bag; cook from frozen with 1-2 extra minutes of steaming.