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Street-Level Gyoza
Pan-fried pork dumplings with ginger, cabbage, scallion and a black-vinegar dipping sauce.
Pairings
Cyberpunk Izakaya Night pairing: Chrome Mule.
Notes
Freeze uncooked dumplings on a tray for 1 hour, then bag them. Cook from frozen, adding 1–2 minutes to steaming time.
RECIPE CARD
Street-Level Gyoza
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Ingredients
- 1 lb Ground pork
- 2 cups Finely shredded napa cabbage
- 3 Green onions, finely sliced
- 1 Tbsp Fresh ginger, grated
- 2 cloves Garlic, grated
- 1½ Tbsp Soy sauce
- 1 Tbsp Sake
- 1 tsp Sesame oil
- 1 tsp Sugar
- 30–36 Round gyoza wrappers
- 2 Tbsp Neutral oil
- ½ cup Water
- ¼ cup Chinkiang black vinegar
- 1 Tbsp Soy sauce
- 1 tsp Chili crisp
Instructions
- Salt cabbage lightly and let stand 10 minutes. Squeeze out excess water.
- Mix pork, cabbage, scallion, ginger, garlic, soy, sake, sesame oil and sugar until cohesive.
- Place about 1 tablespoon filling in each wrapper. Wet the edge, fold and pleat. Keep covered while working.
- Heat oil in a nonstick skillet over medium-high. Arrange dumplings flat-side down and cook 2 minutes.
- Add water, cover immediately, and steam 5–6 minutes. Remove lid and cook until the bottoms are crisp.
- Mix black vinegar, soy and chili crisp for dipping.
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Schossow Kitchen · schossowkitchen.com
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