ギョーザ

adapted from japanese dumplings - seriouseats.com

Ingredients

• 1/2 lb minced cabbage
• 1 + 1/2 tsp salt
• 1/2 lb pork
• 1/2 tsp white pepper
• 1/2 tbsp garlic
• 1/2 tsp ginger
• 2 oz scallions (about 3)
• 1 tsp sugar
• 20-30 round dumpling wrappers
• vegetable oil

Instructions

1. Combine the cabbage and 1 tsp salt, place in a fine mesh strainer and let sit for 15 minutes.
2. Wrap the cabbage in paper towels and squeeze as much water out as possible, then place in a large bowl.
3. Add the remaining 1/2 tsp salt, pork, white pepper, garlic, giner, scallions, and sugar to the cabbage.
4. Knead the cabbage-pork mixture until homogenous and sticky, about 2-3 minutes.
5. To create the dumplings, set up a workstation with the filling, a small bowl of water, a clean kitchen towel, and a parchment-lined baking sheet or tray. Wrap a little over 1 tbsp filling in each wrapper and place on the tray when finished.
6. Heat 2 tbsp oil in a medium skillet over medium heat. Fry as many gyoza as possible until the bottom is brown, about 1.5 min, swirling the pan as much as possible.
7. Add 1/2 cup of water and put the lid on the skillet. Steam over medium-high heat for about 3 minutes (5 from frozen).
8. Remove the lid and evaporate the water. Let the bottom of the gyoza crisp up again, then slide off pan and serve.