Napa Cabbage Gyoza 白菜の餃子

justonecookbook.com

Claudia

PREP TIME: 1 hour
COOK TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes

1½ lb napa cabbage ( ½ medium head)

1 tsp Diamond Crystal kosher salt (for salting the napa cabbage)

1 lb ground pork

2 oz garlic chives (Chinese chives or Nira) (roughly the same amount as 4 green onions)

2 green onions/scallions

subheading: For the Filling Seasonings:

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

1 clove garlic (large)

1 Tbsp sake (to remove the pork‘s gamey taste; optional)

1 Tbsp miso (use twice as much if you skip the miso dipping sauce; I used Hikari Miso's Organic Miso 3 Year Aged)

1 Tbsp soy sauce

1 Tbsp potato starch or cornstarch

1 Tbsp toasted sesame oil

¼ tsp freshly ground black pepper

subheading: For Wrapping:

1 to 1½ packages gyoza wrappers (roughly 80 wrappers; each brand has a different count per pack; I used 1½ packages at 10 oz/284 g per pack)

2 Tbsp potato starch or cornstarch (for dusting the baking sheet)

subheading: For Frying Each Batch:

1 Tbsp neutral oil

4 Tbsp water

½ Tbsp toasted sesame oil

subheading: For the Miso Dipping Sauce:

3 Tbsp miso (I used Hikari Miso‘s Organic Miso 3 Year Aged)

3 Tbsp soy sauce

3 Tbsp rice vinegar (unseasoned)

1 Tbsp sugar

½ Tbsp la-yu (Japanese chili oil) (optional; Japanese chili oil is not too spicy; you can make my Homemade La-yu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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