Gyoza or Pork Dumplings

GYOZA Filling  (approx 40pcs)

1/2 kg ground pork

1 Napa  Chinese cabbage (3times the volume of ground pork)

GYOZA Seasoning

2 Tbs Garlic

2 Tbs Onion leeks

1 Tsp Ginger

1 Tbs liquid seasoning  for Soy sauce

1/3 Tsp salt

1/4 Tsp white pepper 

1 Tbs sesame oil

Gyoza wrapper (approx 40pcs

2cups All-purpose flour

1cup boiling water 

1/4 tsp salt

DIPPING SAUCE

1/4 cup vinegar 

1/4 cup soy sauce

1tbs sesame oil

1 tsp sugar

I. Preparing the napa cabbage

• Discard about 2 inches from the bottom of the cabbage
• Cut into 1cm size pcs
• Wash and drain
• Add 1 Tbs Salt to cabbage and squeeze salt into the cabbage for about 1min then leave to rest for 30 min and allow osmosis to take place to draw the water out of the cabbage
• Prepare the seasoning

II. Preparing the seasoning

• Remove skin, clean and slice Garlic, Onion, and Ginger (grate )
• add salt, pepper, seasoning, sesame oil and mix together then press on the seasoning to extract flavors to form a liquidy paste then set aside

III. Extract water out of the cabbage

• you will notice that water has accumulated in the bowl of cabbage 
• discard water and squeeze water out of the cabbage
• the cabbage when properly squeezed will be 1/3rd or less it original volume
• squeezing will prevent the gyoza to accumulate water in the dumpling while cooking

IV. Preparing filling

• In a bowl mix ground pork, cabbage, and seasoning by hand until ingredients are well distributed
• Cover with plastic wrap and let it rest for 30min giving the seasoning to blend in the pork

V Preparing the dough

• add 1cup  boiling water and salt in 2 cups flour then mix with a ladle and when blended it should cool down and be warm enough for you to kneed  by hand for about 2 min then cover and let it rest for 30 min
• after 30min kneed for another 2min
• cut in half and roll each dough to a length of  40cm (40cm x 2pcs of rolls)
• cut into 2cm length and you should yield about 40 pcs
• take some flour dip the 2cm dough
• take the flour and for each piece spread a little flour on the roller and the mat and flatten to a circle of about 10cm in diameter
• the thickness of the dough will allow you to stretch the dough as you seal the filling to form the dumpling

VI. at this point you need to do a taste test on the filling by cooking a small portion on a pan or microwave to determine if you need to add salt according to taste. 

VII Creating the dumpling

• put 1tbs filling to 1 wrapper
• place the filling on one side of the wrapper
• fold wrapper over the filling 
• Press the edges with pointer and thumb fingers
• (DESIGN) make four small overlapping folds from the left-center toward the left edge of the dumpling 
• do the same from the right-center towards the right edge of the dumpling to shaped like a triangle or a crest. 

Dipping sauce

Simply mix vinegar soy sauce sugar and sesame oil

How to cook (non-stick or stainless pan)

• on medium-low heat add a thin layer of cooking oil
• holding the crest of the gyoza slightly press the dumpling to fry the bottom of the gyoza for 1min
• then tip dumpling to fry one side of the dumpling for 1min (you should have the bottom and one side of the dumpling fried)
• having to see the unfried part of the dumpling facing upward slowly put in about a quarter cup of water around the gyoza and cover to steam cook for about 5min. 
• Once the water has reduced to dry remove Gyoza and arrange on a plate