Pork Gyoza

Ingredients

• Gyoza wrappers (wheat flour dough)30 pieces
• Ground pork (shoulder or belly)300 g
• Napa cabbage200 g
• Fresh grated ginger15 g
• Finely minced garlic5 g
• Low-sodium soy sauce30 ml
• Toasted sesame oil15 ml
• Spring onion (green and white parts)30 g
• Fine salt (for the cabbage)3 g
• Ground white pepper1 g
• Peanut oil (for frying)20 ml
• Water (for steaming)100 ml

Allergens

Peanuts, Gluten, Sesame, Soy

Method

1. Finely chop the Napa cabbage, toss with 3g of salt, and let rest for 10 minutes. Squeeze firmly using a kitchen towel to remove all excess moisture.
2. In a large bowl, combine the pork, squeezed cabbage, ginger, garlic, chopped spring onions, soy sauce, sesame oil, and white pepper.
3. Knead the mixture vigorously by hand for 3-5 minutes until the meat becomes sticky and the protein filaments (myosin) create a homogeneous mass.
4. Place a wrapper on your palm, moisten the edges with water, and place about 15g of filling in the center.
5. Fold the gyoza by creating the classic pleats (at least 5-6) on only one side of the wrapper, sealing tightly to prevent juices from leaking.
6. Heat the peanut oil in a non-stick pan over medium-high heat. Arrange the gyoza flat side down and sear for 2 minutes until the bottom is golden and crispy.
7. Pour water into the pan and cover immediately with a lid. Steam for about 5-6 minutes over medium heat until the water has almost completely evaporated.
8. Remove the lid and continue cooking for another minute to allow the bottom to become crispy again thanks to the residual oil.
9. Serve the gyoza immediately, either upside down or on their side, to maintain the crispy texture of the base.