Back to 4 servings filling 1.5 cup green cabbage, finely chopped 0.5 tsp salt, for the cabbage 0.5 lb ground pork, 70 to 80 percent lean 1 tbsp fresh ginger, minced 1 clove garlic, minced 0.5 cup garlic chives, sliced; scallions can substitute 1 tbsp soy sauce, Japanese preferred 1 tbsp sake 1.5 tsp toasted sesame oil 0.5 tsp sugar 1 tsp cornstarch, mixed into the filling dumplings 40 gyoza wrappers, store-bought, about 1 pack cooking 2 tsp neutral oil, for pan-frying 0.25 cup water, for steaming, very hot dipping sauce 2 tbsp soy sauce, for dipping sauce 1 tbsp rice vinegar, for dipping sauce 1 tsp Japanese chili oil, optional, or sesame oil
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1 Step 1: Toss the finely chopped cabbage with the salt in a bowl and let it rest for 10 to 15 minutes.2 Step 2: Squeeze as much water as possible from the salted cabbage with your hands or a clean towel.3 Step 3: Mix the ground pork, ginger, garlic, garlic chives, soy sauce, sake, sesame oil, sugar, cornstarch and squeezed cabbage in a large bowl until well combined and slightly sticky. Chill the filling while you work if it feels loose.4 Step 4: Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold into a half moon and pleat or press to seal, keeping finished gyoza covered with a damp towel.5 Step 5: Heat the oil in a nonstick skillet with a lid over medium heat. Arrange the gyoza in a single layer with space between them and cook until the bottoms are golden brown, about 3 minutes.6 Step 6: Pour in 2 to 4 tablespoons of very hot water, cover immediately and steam for 3 to 4 minutes until the water is nearly gone and the filling is cooked through. The pork should be cooked to 160°F (71°C) and show no pink.7 Step 7: Uncover and cook until any remaining water evaporates and the bottoms are crisp and deep golden, about 1 to 2 minutes.8 Step 8: While the gyoza cook, whisk together the soy sauce, rice vinegar and chili oil for the dipping sauce.9 Step 9: Serve the gyoza hot, bottom side up, with the dipping sauce.getsaucepan.com/r/b809d726-7d17-5a35-8c68-94b6f9402fe6
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