Recipe courtesy of Kiki College Hill
Pork Gyoza
- Level: Intermediate
- Yield: 50 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 136
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 7
- Sodium
- 519
- Total: 55 min
- Active: 40 min
Ingredients
Dumplings:
8 ounces cabbage
1 1/2 teaspoons salt, plus more for sprinkling
8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons sake
2 teaspoons finely chopped garlic
2 teaspoons ground ginger
2 teaspoons sugar
2 ounces lard
1/2 teaspoon black pepper
50 gyoza wrappers
Oil, for cooking
Sesame oil, for drizzling
Ponzu Dipping Sauce:
1 cup soy sauce
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup yuzu juice
1/4 cup rice vinegar
Directions
- For the dumplings: Finely chop the cabbage and lightly sprinkle with salt. Set aside for 15 minutes to soften.
- In a large bowl, add the ground pork, soy, sake, garlic, ginger, sugar, lard, salt and pepper.
- Rinse the cabbage, then squeeze the water out and dry with clean kitchen towels. Add the cabbage to the mixture. Mix until well incorporated.
- Scoop 1 tablespoon mixture onto a wrapper. Wet the surrounding area with water, then close and press to make a half-moon. Repeat with the remaining filling and wrappers.
- For the sauce: In a mixing bowl, mix the soy sauce, lemon juice, orange juice, yuzu juice and rice vinegar well and store in the refrigerator.
- Heat a pan on medium-high heat with a tablespoon of oil. Add the dumplings. Pour 2 ounces water in the pan and cover for 5 minutes. The water should mostly evaporate.
- Drizzle sesame oil around the pan. Fry until golden brown.
- Invert the pan carefully onto a cutting board, then transfer to a plate. Serve with the ponzu sauce.