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Rie’s Gyoza

by Rie McClenny • from the video Dumplings Around Asia

Ingredients

for 80 gyozas

Filling

  • 1 lb
    ground pork (455 g)
  • 2 cups
    cabbage, finely chopped (200 g)
  • 1 cup
    nira chives, finely chopped (40 g)
  • ½ cup
    shiitake mushroom, finely chopped (40 g)
  • 1 clove garlic, grated
  • 1 teaspoon
    ginger, grated
  • 1 tablespoon
    soy sauce
  • 1 tablespoon
    sesame oil
  • 1 tablespoon
    sake
  • 1 teaspoon
    salt
  • 1 teaspoon
    black pepper
  • 80 gyoza wrappers
  • 1 tablespoon
    sesame oil
  • 1 cup
    water (240 mL)
  • 1 tablespoon
    flour
  • dipping sauce, optional
  • ¼ cup
    soy sauce (60 mL)
  • ¼ cup
    rice vinegar (60 g)
  • 1 tablespoon
    sesame oil
  • 1 teaspoon
    mirin

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Preparation

  1. In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
  2. Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
  3. In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
  4. Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
  5. Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
  6. Serve with dipping sauce.
  7. Enjoy!
 

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