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Pork And Cabbage Filled Gyoza
200g finely minced Napa Cabbage (frilly leaf part only - save the white spines for making a finely shredded salad or it’s ideal for making kimchee)
1 teaspoon Sea Salt
10 ounces of Free-Range Minced Shoulder of Pork
2 teaspoons Finely Grated Ginger
4-5 finely Minced Scallions
20g Garlic finely grated or minced
2 teaspoons Sesame Oil
1 tablespoon Red Miso Paste
1 teaspoon finely chopped Red Chilli or crushed Chilli Pepper
0.5 teaspoon Sugar
0.8 teaspoon White Pepper
1 grated Shitake Mushroom
2 teaspoons Soy Sauce
0.5 tablespoon Sake
200 grams finely minced Napa Cabbage (frilly leaf part only - save the white spines for making a finely shredded salad or it’s ideal for making kimchee) 1 teaspoon sea salt.
Place the finely shredded cabbage in a colander thoroughly rub the teaspoon of sea salt into the cabbage. Leave for 15 minutes, then place in a clean tea towel and squeeze the cabbage firmly and repeatedly to remove as much moisture as possible.
Place the drained cabbage in a large bowl with: the rest of the ingredients.
Wearing food gloves, mix all the ingredients together until extremely well blended. Gather the mixture together in a ball and throw it back into the bowl several times to help bind the mixture.
Heat a small amount of oil in a frying pan and fry a small amount of the mixture until cooked through. Check for seasoning and adjust if necessary. Place one wrapper in the palm of your hand (if you’re right handed, place the wrapper in your left hand).
Place a spoonful of filling in the wrapper and shape it into a disc (as opposed to a ball). Dip the fingers of your right hand into a bowl of water, and wet the entire rim of the wrapper.
Fold the wrapper in half, but don’t seal the edges yet. Pinch the left edge shut and hold it shut with your left thumb and forefinger. Fold a pleat** with your right thumb and forefinger. Use the fingers on your right hand to keep the filling from escaping.
**The pleat is very important for creating the shape that allows the base to fry while the top of the dumpling steams.
Continue pleating and pinching until you’ve reached the other edge. Place on a tray lined with baking parchment, making sure the gyoza aren’t touching each other or they will stick together.
Add 2 Tablespoons oil (1 each sesame and vegetable oil) to a non-stick frying pan and heat over medium-high heat. Add the gyoza in rows.
Fry until the gyoza are just starting to turn tan on the bottom. Have the lid of the pan ready, and add 1/4 cup of water to the pan and immediately cover with the lid.
Let the gyoza steam for 2 minutes. If the water runs dry before this, quickly add a little more and replace the lid.
After two minutes remove the lid, raise the temperature slightly and let the remaining water burn off . Let the gyoza fry in the remaining oil until the bottoms are golden brown and crispy.
Serve with the crispy side up and with dipping sauce of choice. It’s nice to serve the gyoza with a finely shredded salad of daikon radish, cabbage or other seasonal vegetables finely shredded too.
Dipping Sauces: The classic gyoza dipping sauce is equal parts soy sauce and rice vinegar topped with chili or sesame oil to taste.