Pork Gyoza

Photo by Ian McCausland

1-1/2 c green cabbage, shredded
1/2 tsp salt
450 g ground pork
1 c green onions, finely chopped
1 garlic clove, crushed
1 tsp ginger, grated
1 tsp sesame oil
1 tbsp cornstarch
2 tsp soy sauce
20 circular gyoza/wonton wrappers*
3 tsp vegetable oil
¼ c water
Toasted sesame oil

Mix cabbage with salt and allow to sit for 20 minutes to draw out moisture. Squeeze excess water from cabbage and combine with all remaining ingredients.

To fold: Place a gyoza wrapper on your upturned palm (left hand for right-handed people). Dip a finger in water and draw a circle around the outer edge of the wrapper. Place a tablespoon or less of filling in the centre of the wrapper, keeping the damp edges clear. Fold the wrapper over the filling and press the damp edges together, forming pleats to seal. A classic gyoza has 7 pleats, but this can be challenging—beginners can aim for 3–4. Place formed gyoza flat-side down on a tray sprinkled with corn starch.

Cover wrapper dumplings you are not using with a damp cloth to keep them from drying out.

To cook: Heat vegetable and sesame oil in a large skillet (that has a lid) over medium-high heat. Add gyoza flat-side down and cook until golden (3-5 minutes). Add water and cover with the pan lid. Steam until water evaporates (3-4 minutes)—this steam will cook the pork. The flat side should be crispy, and the other side should be translucent.

For a dipping sauce, combine equal parts soy sauce and rice wine vinegar. For some spice, add chili oil to taste.

* Gyoza wrappers (also called wonton or Gow Gee wrappers) are available at Asian grocery stores.

PAIR WITH
Staffelter Hoff XXXX Paradies Riesling Mosel, Germany ($27.99)
Erste + Neue XXXX Kalterersee Trentino-Alto Adige, Italy ($28.99)