Step-by-Step Guide to Prepare Super Quick Homemade Juicy Cabbage Gyoza Dumplings (Lightly Seasoned)

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Juicy Cabbage Gyoza Dumplings (Lightly Seasoned). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Juicy Cabbage Gyoza Dumplings (Lightly Seasoned), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) is 125 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) using 9 ingredients and 12 steps. Here is how you cook it.

I've seen gyoza dumpling filling recipes with miso, green onion, ginger and so on, but I was never quite happy with the change in flavor and fragrance. I wanted to make simple, pure cabbage gyoza dumplings... Chinese cabbage is sweeter, but it doesn't suit me. It took me 4 years to get to this recipe. But... I'm still not totally satisfied. I'm really into searching for the perfect gyoza filling formula. We make about 100 large gyoza dumplings at a time in our family, but the 4 of us eat them all up.

Attention: These dumplings are lightly flavored.
1. Decide on the amount of sesame oil used depending on the color of the ground pork. If it's white, use less... adjust depending on if you want the flavor to be richer or lighter.
2. Make sure to crush the garlic before adding it. The fragrance is totally different. If you keep the cooking liquid after making nibuta (simmered pork), you'll have lard. If you add this lard to your filling, it will be even richer. Adjust the amount of sesame oil if you add lard. For 125 dumplings (or 100 large size ones). Recipe by Nyanyadeko

Ingredients and spices that need to be Get to make Juicy Cabbage Gyoza Dumplings (Lightly Seasoned):

1. 400 grams Ground pork
2. 1 1/2 head Cabbage (if using spring cabbage, use 1.5 times the amount)
3. 2 bunches Chinese chives
4. 1 1/2 clove Garlic cloves
5. 1 1/2 tbsp Chicken stock granules
6. 2 1/2 tbsp Soy sauce
7. 1 tbsp Sesame oil
8. 2 tbsp Katakuriko
9. 125 Gyoza skins (if using large sized ones, 100 pieces)

Instructions to make Juicy Cabbage Gyoza Dumplings (Lightly Seasoned)

1. Cut the cabbage into quarters, and boil until wilted.
2. As the cabbage boils, mix the soy sauce and chicken stock together and microwave for about 30 seconds. Add the warmed soy sauce mixture and sesame oil to the ground pork, and mix together well.
3. Cool down the boiled cabbage in cold water, and chop up coarsely.
4. Squeeze out the cabbage well to remove excess water. Use paper towels or a sieve.
5. Finely chop the chives. Smash the garlic with the side of a knife, then chop finely.
6. Add cabbage, chives and garlic plus 2 tablespoons of katakuriko to a bowl and mix together. Use cooking chopsticks to mix to prevent excess water from coming out of the vegetables.
7. Combine the vegetable and pork mixtures. Knead together well until it becomes sticky.
8. Wrap the filling in gyoza skins.
9. Pan fry the gyoza dumplings. You can do it the way they do it at restaurants, but in our house, we do it like shown in the photo.
10. Heat a frying pan, add vegetable oil and the dumplings, and fry over medium-high heat until browned, about 2-3 minutes. Pour in water (to about 5 mm depth) from the edges of the pan, cover with a lid and steam-fry for about 5 minutes, over low-medium heat.
11. Take the lid off, shake the pan back and forth and continue cooking until you hear crackling sounds from the pan. When there's no moisture left in the pan, drizzle about 1 tablespoon of oil in batches, and shake the pan back and forth again.
12. Done!

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