A successful Japanese recipe on the books! To be fair, I also made negamaki less successfully – since mine fell apart, I’m going to leave this one off the website, but note for Japanese Challenge tracking purposes.

These gyoza were a big hit with my friend Rachel and her two kids, who love dumplings. They aren’t terribly hard, either – just time consuming, especially to wrap. This is from my Japanese Soul Cooking book.


3 cups chopped cabbage
salt (1/2 tsp or so)
1.5 cups or so Japanese chives
1 tbsp chopped garlic
2/3 pounds ground pork
2 tsp soy sauce
4 tbsp sesam oil
salt and pepper
2 tsp sugar
2 tbsp potato starch
50 gyoza skins (round)
1 more tbsp potato starch mixed with 3 tbsp water

Add cabbage and salt to bowl and let sit 15-30 minutes, tossing. Wring all moisture out with a towel (really make sure this isn’t too wet).

Combine cabbage, chives, garlic, ginger, pork, soy sauce, 2 tbsp sesame oil, black pepper, and sugar, kneading to sausage-like consistency.

To make dumplings, drop between 1 tsp and 1 tbsp filling into center of skin. Line border of dumpling with potato starch and water mixture. Pinch together. Line these up as they’re done on a starch-dusted cooking sheet. You’ll make about 50 (I made half of this and froze half the filling for another time).

Preheat a cast iron pan for about five minutes. Add 1 tbsp sesame oil. Add gyoza in a circle (I did these in two batches). Cook for about 1 minute. Add 2/3 cup water and cover and cook 4-5 minutes. Remove lid and cook another minute. Drizzle a little soy and sesame over and cook another 1-2 minutes. Serve with dipping sauce.

Dipping sauce (I sort of eyeballed this)

Soy sauce, to taste
rice vinegar, to taste
1 tbsp ginger
1 tbsp garilc
1 tbsp chopped scallion
1/4 cup or so sesame oil
splash of togorashi

Mix together ingredients to make a sauce.


1 Comment

Filed under appetizers, japanese challenge, pork dishes, Uncategorized

One response to “Gyoza

  1. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

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