Joshua Weissman's Gyozas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, add cabbage, season generously with salt, toss together to coat, and squeeze as much water as you can. Strain and discard the liquid. In a medium-size bowl, add ground pork, cabbage, green onions, toasted sesame oil, mirin, soy sauce, salt, garlic, and ginger; mix by hand.

Step 2

Place a Gyoza wrapper on a work surface. Then with your finger, lightly wet the edge with water, and place a 1.5 tsp dollop of the meat mixture into the center of the wrapper. Fold like a taco, adhere to the top center, then pleat both open ends 3 to 4 times to the edges, first on one side and then the other, and clip to ensure it is closed. Please refer to the video on how to pleat. Repeat with the rest of the filling and wrappers.

Step 3

Lightly oil a 12” non-stick pan with vegetable oil, heat over medium, until hot. Then add in your dumplings flat side down, leaving a ¼” space between each dumpling, filling up the whole pan.

Step 4

Let the dumplings cook and brown for about 2 minutes until the bottom side gets a golden brown. Next, add the water, cover with a lid, reduce the heat to medium-low, and steam for about 7 - 8 minutes.

Step 5

While that’s steaming, in a small bowl mix together all ingredients for gyoza sauce until combined.

Step 6

Remove the lid; if there is any water left, let it simmer until completely gone. Gyozas should look partially transparent. Cut off the heat, remove Gyozas from the pan, and plate with the crisp side up; serve hot and with a side of your sauce.