2 cups finely chopped green or Napa cabbage
½ cup finely chopped garlic chives (optional)
1 – 2 garlic cloves, minced
1 tbsp. ginger, peeled and minced
¾ lb ground pork
½ tsp. salt
½ tsp. white pepper
1 tbsp. soy sauce
1 tbsp. mirin (Japanese sweet cooking wine)
2 tsp sesame oil
1 pkg pre-made gyoza wrapper (Shirakiku brand has 52pc, but other brands may vary)
1 tbsp. cornstarch or potato starch
La-Yu Chili Oil
- Combine cabbage, garlic chives, garlic, ginger, pork, salt, pepper, soy sauce, mirin, sesame oil, and cornstarch. Mix well until texture becomes sticky.
- In a small saucer or bowl, mix a tsp of cornstarch with cold water to act as glue for dumpling making. The cornstarch will settle on bottom, so mix together occasionally during the filling process.
- Fill each gyoza wrapper with about a tbsp. of pork mixture in the center. Use cornstarch water to wet the perimeter of the wrapper.
- Heat oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular shape. Leave just a tiny space in between each dumpling. For 52 dumplings, you will do this operation in 2 batches.
- When the bottom of the gyoza turns golden brown, add ¼ – ½ cup of water to the pan depending upon size of your frying pan. Immediately cover with a lid and steam the gyoza for about 6 minutes or until most of the water evaporates.
- Remove the lid to evaporate any remaining water. Cook uncovered until the gyoza is crisp on the bottom. Transfer to a plate.
- For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.