Japanese Gyoza (Potstickers)

ぎょうざ

Ingredients

200g ground pork 150g cabbage 2 green onions 2 cloves garlic 1 tsp ginger 1 tbsp soy sauce 1 tsp sesame oil 30 gyoza wrappers 2 tbsp oil ½ cup water

Detail Steps and Procedure

1. **Filling Preparation:** Finely chop cabbage, sprinkle with 1 tsp salt, let sit 10 minutes. Squeeze out all liquid thoroughly. [CRITICAL: Remove ALL moisture to prevent soggy filling] [PREP: Wrappers should be kept under damp cloth to prevent drying]

2. **Filling Mix:** Combine pork, cabbage, minced green onions, grated garlic/ginger, soy sauce, sesame oil. Mix vigorously in one direction for 3 minutes until sticky.

3. **Wrapping:** Place 1 tsp filling in center of wrapper. Wet edges with water, fold and pleat 5-6 times, pressing firmly to seal. [TECHNIQUE: Ensure no air pockets – press out air before final seal]

4. **Cooking:** Heat 1 tbsp oil in non-stick pan over medium-high (180°C/350°F). Place gyoza flat-side down, cook 2-3 minutes until golden brown. Add ½ cup water, cover immediately, steam 6-7 minutes at medium-low (160°C/320°F). Uncover, cook 1-2 minutes until bottoms re-crisp. [SERVE: With dipping sauce. STORE: Freeze uncooked on tray then bag. Cook frozen – add 2 minutes steam time.] Note:30 pieces

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