Juicy Cabbage Gyoza Dumplings (Lightly Seasoned). Great recipe for Juicy Cabbage Gyoza Dumplings (Lightly Seasoned). I've seen gyoza dumpling filling recipes with miso, green onion, ginger and so on, but I was never quite happy with the change in flavor and fragrance. I wanted to make simple, pure cabbage gyoza dumplings.

Classic Japanese-style pork and cabbage dumplings with a juicy, moist filling and a crisp-chewy wrapper.[Photographs: J. Kenji Lopez-Alt]Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt, and sugar. As far as dumplings go, Japanese-style gyoza are some of the simplest to make, if only for the fact that they are almost always made with store-bought, ready-to-fill wrappers at even the best dumpling joints in Japan. You can cook Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Juicy Cabbage Gyoza Dumplings (Lightly Seasoned)

Prepare 400 grams of Ground pork.
Prepare 1 1/2 head of Cabbage (if using spring cabbage, use 1.5 times the amount).
Prepare 2 of bunches Chinese chives.
Prepare 1 1/2 clove of Garlic cloves.
You need 1 1/2 tbsp of Chicken stock granules.
Prepare 2 1/2 tbsp of Soy sauce.
Prepare 1 tbsp of Sesame oil.
It's 2 tbsp of Katakuriko.
You need 125 of Gyoza skins (if using large sized ones, 100 pieces).

Fresh dough that's rolled with a rolling pin is wonderful for Chinese-style fried dumplings like guo tie, but gyoza demand thinner, stretchier dough that is rolled pasta-style by. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end.

Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) instructions

Cut the cabbage into quarters, and boil until wilted..
As the cabbage boils, mix the soy sauce and chicken stock together and microwave for about 30 seconds. Add the warmed soy sauce mixture and sesame oil to the ground pork, and mix together well..
Cool down the boiled cabbage in cold water, and chop up coarsely..
Squeeze out the cabbage well to remove excess water. Use paper towels or a sieve..
Finely chop the chives. Smash the garlic with the side of a knife, then chop finely..
Add cabbage, chives and garlic plus 2 tablespoons of katakuriko to a bowl and mix together. Use cooking chopsticks to mix to prevent excess water from coming out of the vegetables..
Combine the vegetable and pork mixtures. Knead together well until it becomes sticky..
Wrap the filling in gyoza skins..
Pan fry the gyoza dumplings. You can do it the way they do it at restaurants, but in our house, we do it like shown in the photo..
Heat a frying pan, add vegetable oil and the dumplings, and fry over medium-high heat until browned, about 2-3 minutes. Pour in water (to about 5 mm depth) from the edges of the pan, cover with a lid and steam-fry for about 5 minutes, over low-medium heat..
Take the lid off, shake the pan back and forth and continue cooking until you hear crackling sounds from the pan. When there's no moisture left in the pan, drizzle about 1 tablespoon of oil in batches, and shake the pan back and forth again..
Done!.

Use your thumb and index finger to make a pleat. gyoza dumpling-Traditional dumplings have finely chopped cabbage in it, we like ours without the cabbage (our kids don't like cabbage). You can add a few finely shredded cabbage leaves to the dumplings. NOTE: If you like the taste of sesame oil, add a teaspoon of sesame oil to the water when adding to steam the gyozas. Cabbage -Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted.