Refined over 30 years of experiments, this Pork Gyoza delivers an unmatched combination of juicy, flavorful filling and crisp, golden wrapper that'll give the best gyoza shops in Japan a run for their money.
- 550 grams cabbage (halved) - 130 grams garlic chives (finely chopped) - 350 grams ground pork - 30 grams ginger (grated) - 3 tablespoon oyster sauce - 1 1/2 tablespoon toasted sesame oil - 1 1/2 tablespoon soy sauce - 1/4 teaspoon white pepper - 80 gyoza wrappers (9cm or 3.5 inches wide) - 1/4 cup vegetable oil (divided)
Boil the cabbage in a covered pot with 6 cups of water and 2 teaspoons of salt until it's soft enough for a skewer to pass through the thickest part of the stem (about 15 minutes).
Let the cabbage cool enough to handle and mince it up without squeezing out the excess liquid.
Add the minced cabbage and juices to a bowl along with the garlic chives, ground pork, grated ginger, oyster sauce, soy sauce, toasted sesame oil, and white pepper. Mix with your hand.
Place a wrapper in the palm of your non-dominant hand. Add 1 tablespoon of filling to the center and wet the rim of the wrapper using your finger and a bowl of water.
Fold the wrapper over the filling and fold pleats into one side of the wrapper as you seal it shut.
Add 1 tablespoon oil to a frying pan over medium heat and line 18-20 gyoza up.
With a lid held above the pan, add 1/4 cup of water and immediately cover with the lid. Steam the gyoza for 3 minutes or until there's no water left in the pan.
When the timer goes off, remove the lid and burn off any remaining water. Pan-fry the gyoza until they're golden brown and crisp on the bottom.