dinner · dairy-free
Tokyo-style napa cabbage gyoza
Pan-fried gyoza with chewy homemade wrappers and a filling of fatty pork belly mince, napa cabbage and garlic chives, seasoned simply with salt, two peppers, ginger and plenty of sesame oil, and rested a day before wrapping.
- Time
- 120min
- Steps
- 6
Ingredients
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Allergens
Contains wheat, soy and sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix the pork with the salt, peppers, ginger and sesame oil, kneading until the salt is fully dissolved and the mixture is sticky. Refrigerate overnight.
-
2
Wrappers: mix the flour, salt, sesame oil and water a little at a time, knead 5 minutes, rest 5 minutes, knead again until smooth, then rest 30 minutes.
-
3
Squeeze the cabbage well and mix it and the chives into the pork just before wrapping.
-
4
Roll the dough into a log, cut into small pieces and roll each into an 8 cm (3 in) round. Fill with a teaspoon of filling and pleat closed.
-
5
Arrange in an oiled non-stick pan, pour in the flour-water, cover and cook over medium heat about 6 minutes until the water is gone and a lacy crust forms.
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6
Invert onto a plate and serve with soy, vinegar and chili oil.
