Ingredients
- 1 1/2 cups finely shredded cabbage
- 3/4 teaspoon salt
- 1 pound ground pork
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 1/3 cup green onions sliced
- 2 1/2 teaspoons soy sauce
- 1 1/4 teaspoons toasted sesame oil
- 4 teaspoons cornstarch
- 40 gyoza wrappers
- 3 tablespoons vegetable oil divided
Instructions
- Toss the shredded cabbage with salt in a bowl and let it sit for about 10 minutes so it softens and releases moisture.
- Squeeze out excess water from the cabbage. In a separate large bowl, mix together the ground pork, cabbage, minced ginger, garlic, green onions, soy sauce, toasted sesame oil, and cornstarch. Stir gently until thoroughly combined.
- Place one gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center. Moisten the edges with a little water and fold the wrapper in half, pressing to form 3–4 small pleats along the edge to securely seal the dumpling.
- Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Place the gyoza in a single layer in the pan and fry until the bottoms turn golden brown, about 1 minute. Work in batches if needed, adding more oil each time.
- Add 1/4 cup of water to the pan and cover it immediately. Allow the dumplings to steam until the water evaporates and the wrappers become translucent, about 3 to 4 minutes.
- Carefully transfer the gyoza to a serving plate. Serve hot with a dipping sauce made by mixing soy sauce with a splash of rice vinegar.
