Napa Cabbage Gyoza
 
Prep time
Cook time
Total time
 
Author:
Serves: 54 Gyoza
Ingredients
  • 1 lb napa cabbage (8 large leaves: The amount of the napa cabbage in the bowl you see below is AFTER salt was added. Without the salt, the amount should be much more than this.
  • ½ tsp. salt
  • 2 cloves garlic
  • 1 inch ginger (1 Tbsp. minced ginger)
  • 2 green onions
  • 1 lb ground pork
  • 1 pkg Gyoza wrappers (54 wrappers)
  • 2 Tbsp. corn starch (optional)
  • 2 Tbsp. oil for each batch of frying Gyoza
  • ¼ cup water for each batch of frying Gyoza
  • 1 Tbsp sesame oil for each batch of frying Gyoza
Seasonings
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sake
  • 1 tsp. salt
  • 1 tsp. sugar
  • Freshly ground black pepper
Instructions
  1. Finely chop the napa cabbage and put it in a medium bowl. Sprinkle salt and rub the napa cabbage with hands. Set aside for 10 minutes.
  2. Mince garlic, ginger, and green onions and put them in a large bowl. Add the meat and Seasonings.
  3. Knead the mixture with hands until it gets sticky.
  4. Squeeze water out of the napa cabbage with hands.
  5. Add the napa cabbage in the large bowl. Mix all together with hands again.
  6. Wrap the filling with gyoza wrappers (See How To Wrap Gyoza). If you don’t fry gyoza right away, sprinkle an even thin layer of corn starch on a plate before you place gyoza. By doing so Gyoza won’t stick to the plate.
  7. In a large non-stick frying pan, heat oil on medium high heat. When the pan is hot, arrange gyoza in a circular shape. If you place gyoza tightly together, the individual pieces won’t fall off when you flip them onto a serving plate.
  8. When gyoza is browned, pour water and immediately put the lid on. Turn the heat to high and steam gyoza till most of water evaporates. Be careful not to overcook gyoza because it will burn easily.
  9. When most of the water is evaporated, remove the lid to let any remaining water evaporate. Add sesame oil around the edge of the inner pan and cook uncovered until gyoza gets nice and crisp on the bottom.
  10. Place a serving plate on top of the pan and quickly flip. Serve immediately.
  11. If you have any leftover filling, you can make meat balls with it and fry them.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Recipe by Just One Cookbook at http://www.justonecookbook.com/napa-cabbage-gyoza/