Pork Gyoza Recipe (with Video)

Preparing the Cabbage
1. Start by placing your cabbage in a large bowl with the salt.
2. Squeeze the cabbage with your hands to mix in the salt and break down the cabbage.
3. Let the cabbage sit for 15 minutes before draining and transferring to a clean kitchen towel.
4. Wrap the cabbage in the towel and twist it tightly to squeeze all of the excess water out.
5. Then transfer the cabbage to a large bowl.
Preparing the Filling
1. Add the rest of the filling ingredients (pork through corn starch) and mix well.
2. Take a small scoop of the filling (~1tsp) and microwave it until cooked through - about 30 seconds.
3. Taste and adjust your seasoning.
Wrapping the Dumplings
1. Place a wrapper in the palm of your non-dominant hand and then put ~1 Tbsp scoop of filling onto the center of the wrapper.
2. Dip your finger into the water and wet a ring around the outermost part of the wrapper around the filling.
3. Then fold your dumplings to your desired shape.
4. Place your finished dumpling on a tray and cover with plastic wrap.
5. Repeat this until you use up all of the filling.
Freezing the Dumplings
1. At this point you can either cook the dumplings or freeze them.
2. To freeze them, place the dumplings spaced out on a tray in the freezer for about 1 hour before transferring the dumplings to a freezer safe bag and placing back in the freezer.
Cooking the Dumplings
1. When you’re ready to cook, heat a large non-stick pan over medium heat and add the vegetable oil.
2. Place the dumplings in the pan seam side up and allow to crisp up on the bottom for a few minutes.
3. When the bottoms are a light golden brown, increase the heat to medium-high, add 1/3 cup of water and cover with a lid.
4. Let steam for 3-5 minutes.
5. Remove the lid and allow to cook until the water evaporates and the bottoms crisp up again.
Preparing the Dipping Sauce
1. Make the dipping sauce by combining the ingredients in a bowl and enjoy with the dumplings!