Pork and cabbage gyoza

Gyoza are a family favourite, and the four of us can easily get through a large panful for dinner.

They are both steamed and pan-fried, resulting in a juicy interior, silky soft sides and a crisp, golden bottom.

I usually go with the classic pork and cabbage filling, but they are also very good with minced raw prawn substituted for the ground pork.
On my last trip to Daiso, I picked up this handy gyoza crimping gadget, but they are easy to make by hand once you get the knack.  This video on Serious Eats shows you how it’s done.

Pork and cabbage gyoza
(enough filling for about 40 gyoza)

• half a Chinese cabbage (about 200g), cut crosswise into ribbons
• ½ tsp salt
• 200g ground pork
• 1 green onion, sliced thinly crosswise
• 1 tsp fresh ginger, grated
• 1 tsp soy sauce
• 2 Tb sake (or cooking wine)
• ½ tsp veggie stock powder
• 1 package gyoza wrappers
• 2 tsp vegetable oil
• ½ cup water
• 2 tsp sesame oil
• rice vinegar and soy sauce, to serve

1. In a mixing bowl, rub the Chinese cabbage with a half teaspoon of salt. Set aside for 10 minutes, then squeeze out the excess liquid.
2. Mix together the cabbage, ground pork, green onion, ginger, teaspoon of soy sauce, sake and veggie stock powder to make a filling.
3. Place a generous spoonful of filling in the centre of a gyoza wrapper.
4. Wet the edge of the wrapper and fold it in half, enclosing the filling. Starting at one end, pinch the corner together. Make a series of small fold in the top edge, pinching each fold against the bottom edge to seal.
5. Repeat with rest of the gyoza.
6. Over a medium flame, heat the vegetable oil in a large non-stick frying pan with a lid.
7. Arrange the gyoza in the frying pan, overlapping them slightly. Cook for 1-2 minutes to brown the bottom of the gyoza.
8. Add the water, cover and steam the gyoza for 4-5 minutes, until the water has evaporated and the filling appears nubbly.
9. While the gyoza are steaming, prepare a dipping sauce by mixing together equal amounts of soy sauce and rice vinegar.
10. Remove the lid, drizzle with sesame oil and cook for a further minute.
11. Invert the gyoza onto a large plate and serve immediately.

Tags: Asian food, Chinese cabbage, dairy-free, Japanese food