Gyoza (Japanese Pan Fried Dumplings)
- 4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage)
- 1/2 teaspoon table salt
- 9 ounces ground pork
- 1/2 tablespoon freshly grated ginger (with a Microplane grater)
- 2 – 3 cloves garlic, finely minced
- 1 tablespoon green onion (green part only), minced
- 2 teaspoon aka miso paste (red/dark miso paste)
- 1 teaspoon sesame oil
- 1 teaspoon crushed red chili pepper
- 1/4 teaspoon sugar
- 40 dumpling wrappers
- 1 tablespoon sesame oil
- 1/2 cup water
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
- Several drops of chili oil or sesame oil (optional)
- Produce
- Garlic (2 cloves)
- Ginger (1/2 tablespoon)
- Green onion (1 tablespoon)
- Napa cabbage, loosely packed (4 cups)
- Red chili pepper (1 teaspoon)
- Meat
- Ground pork (9 ounces)
- Condiments
- Aka miso paste (2 teaspoon)
- Rice vinegar (3 tablespoons)
- Soy sauce (6 tablespoons)
- Cooking & Baking
- Chili oil or sesame oil (3 drops)
- Sesame oil (4 teaspoon)
- Sugar (1/4 teaspoon)
- Table salt (1/2 teaspoon)
- Bread & Baked Goods
- Dumpling wrappers (40)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published October 22, 2009 (3 years ago).
116 people saved this recipe.
