Reminiscent of the dumplings served in Chinese dim sum, Gyoza is a Japanese variation. They are usually served pan fried.
1 cup napa cabbage, or Chinese cabbage, roughly minced
1 carrot, minced
5 cloves of garlic, minced
2 stalks of green onion, minced
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger
1/2 tsp black pepper
350 grams ground pork
40 thin dumpling skins. They are round and very thin, made only with flour, salt and water.
Combine all of the ingredients except for the dumpling skins and mix well, using your hands. The meat should become almost whipped. Let it rest for 10 minutes, refrigerated.
Prepare a foil lined plate, large enough to hold 40 made dumplings. Take one skin and place a small bit of meat in the centre. It should be about less than a tablespoon if you’re a novice, and more if you’re experienced. Fold the skin over and with your thumbs, fold over only the top layer of skin to make pleats. Repeat.
Place as many dumplings that can fit on to a heated skillet greased with oil, then pour 1/3 cup of cold water over them and cover with a lid. Cook for about 10 minutes, then remove the lid to eliminate the excess moisture. The gyoza will be ready when the bottoms are a dark golden colour to signify their crispiness.
Enjoy with a simple dipping sauce made with soy sauce, vinegar and rayu. Rayu is sesame seed oil with the kick of hot chili peppers. You can also smear a bit of hot mustard on each gyoza as well.