Crisp-Bottomed Pork and Cabbage Gyoza

What you need

• 150 g (5 oz) green cabbage, very finely chopped
• 1/2 tsp salt
• 250 g (9 oz) ground pork
• 30 g (1 oz) garlic chives, finely chopped
• 1 green onion, finely chopped
• 2 cloves garlic, grated
• 2 tsp fresh ginger, grated
• 4 tbsp soy sauce, 1 tbsp for the filling, 3 tbsp for dipping
• 1 tbsp sake
• 2 tsp toasted sesame oil, divided
• 1/2 tsp sugar
• 1 pinch black pepper
• 30 round gyoza wrappers
• 2 tbsp neutral oil, divided
• 2 tbsp rice vinegar
• chili oil, a few drops, optional

Method

Restated from the original video

1. 1

   Mix the cabbage with the salt in a bowl and leave it for 10 min to draw out its liquid.

2. 2

   Gather the cabbage in a clean cloth or your fists and wring out as much liquid as you can.

3. 3

   In a large bowl, combine the pork, 1 tbsp of the soy sauce, the sake, 1 tsp of the sesame oil, the sugar, pepper, garlic and ginger. Knead with one hand until the mixture turns sticky and pale, 1-2 min.

4. 4

   Work in the squeezed cabbage, chives and green onion until evenly mixed.

5. 5

   Set out a small dish of water. Lay a wrapper on your palm, put a heaped teaspoon of filling in the middle and dampen half of the rim with a wet fingertip.

6. 6

   Fold the wrapper into a half moon and pinch it shut at the top. Make 3-4 small folds along the front edge on each side, pressing each fold against the flat back edge to seal.

7. 7

   Stand each dumpling on its flat base on a tray and repeat with the remaining wrappers and filling.

8. 8

   For the dip, stir the remaining 3 tbsp soy sauce with the rice vinegar and a few drops of chili oil.

9. 9

   Heat 1 tbsp of the neutral oil in a large nonstick frying pan with a lid over medium-high heat. Arrange half the dumplings flat side down in rows, close but not touching.

10. 10

    Fry until the bases turn golden brown, 2-3 min.

11. 11

    Pour 60 ml (1/4 cup) water into the pan and cover at once. Lower the heat to medium and steam until the wrappers look translucent, 3-4 min.

12. 12

    Uncover and keep cooking until the water has gone and the bases crisp up again, 1-2 min. Drizzle 1/2 tsp of the remaining sesame oil around the edge for the last 30 seconds.

13. 13

    Cut one dumpling open to check: the filling should be cooked through, with no pink inside.

14. 14

    Loosen the dumplings with a thin spatula and turn them out onto a plate, crisp side up.

15. 15

    Cook the second batch the same way with the rest of the neutral oil and sesame oil.

16. 16

    Serve hot with the dipping sauce.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.