When you need to feed a party, or stock your freezer.
Pork & Chive Gyoza
Chef Matt Doemland-Kenna
40-50 gyoza
1 hours 30 minutes
30 minutes
Japanese
Appetizer
If you've never folded gyoza before, check out a tutorial online first! Or, have it playing while you fold along.
Ingredients
For the Filling
- 1 lb ground pork
- 3 cabbage leaves, finely chopped
- 1” knob ginger, grated
- 2 cloves garlic, finely chopped
- ¼ cup of chives, minced
- 1 tbsp fine sea salt
- 1 tsp ground white pepper (can substitute black pepper)
- 1 tbsp corn starch
- 1 tsp granulated sugar
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
To Assemble
- Gyoza wrappers x50
Directions
To Make the Filling
- Mix all ingredients in a large bowl to combine. Set aside/refrigerate until you’re ready to make gyoza.
To Assemble
- Set out a small bowl of fresh water for sealing. Keep your stack of round gyoza wrappers covered with a damp towel so they do not dry out. Line a baking sheet with parchment paper to hold the finished dumplings.
- Place one teaspoon of filling in the center of a round wrapper. Wet the outer edge with water. Fold the wrapper in half over the filling, then pinch and pleat one side toward the center to seal it into a curved, flat-bottomed crescent shape.
- You can then freeze the dumplings to cook later, or pan-fry them fresh.
- To cook gyoza, heat 1 tablespoon of oil in a skillet over medium heat. Place gyoza flat-side down, add ⅓ cup of water, cover and steam for 3-5 minutes, then remove the lid until the water evaporates and the bottom turns golden and crisp. Serve immediately.