- 125 grams ground pork
- 75 grams cabbage, very finely chopped
- 1/2 tsp salt
- 1 tsp minced garlic
- 50 grams leek, finely chopped
- 1 tsp minced ginger
- 1/8 tsp pepper
- 1 tsp sesame oil
- 2 tsps soy sauce
- 2 tbsps flour
- 24 pieces gyoza wrapper
- 2 tbsps oil
- 1/4 cup water
For the dipping sauce:
- 2 tbsps rice vinegar
- 2 tbsps soy sauce
- 1 tsp chili oil (optional)
- In a small bowl, combine the cabbage and salt. Set aside for a few minutes. After some time, drain the excess water from the cabbage.
- Add the pork, garlic, leek, ginger, pepper, sesame oil, and soy sauce to the cabbage. Mix thoroughly.
- Sprinkle the flour on top of a flat surface.
- Wet the edges of the wrapper with water. Take a little more than 1 tsp of the mixture and put it in the center of a gyoza wrapper.
- Seal the mixture by crimping the sides of the gyoza wrapper. Set aside on the floured surface while making the rest of the gyoza.
- Heat the oil in a frying pan over medium heat. Arrange the gyoza on the pan, about 12 of them. Slightly overlap each gyoza.
- Fry for 2-3 minutes over medium heat, or until the bottom of the gyoza is golden brown.
- Add the 1/3 cup of water and cover the frying pan. Cook until the water evaporates and the gyoza top turns translucent.
- If you want to adjust the taste of the filling, take a small portion of the filling and microwave/fry it to taste.
- You can also add chives or scallions to the leeks.
- Category: Pork, Challenge
- Method: Frying
- Cuisine: Japanese