Japanese Dumplings, Gyoza

INGREDIENTSMakes 30 dumplings

  • ground pork

    200g

  • cabbage

    80g

  • Chinese cabbage

    80g

  • salt

    1/3 tsp

  • Japanese leek

    30g

[A]

  • ・garlic paste　

    1/2 tsp

  • ・ginger paste

    1 tsp

  • ・Shimaya Dashi-no-moto

    1 tsp

  • ・soy sauce

    1 tsp

  • ・cooking sake (or white wine)

    1/2 Tbsp

  • ・sesame oil

    1/2 Tbsp

  • ・sugar

    1 tsp

  • ・pepper

    proper amount

  • dumpling skin

    30

  • vegetable oil

    1 Tbsp

  • hot water

    200ml

  • sesame oil

    proper amount

  • soy sauce

    proper amount

  • vinegar

    proper amount

The standard of measuring
  • 1 Tbsp (table spoon) ＝ 15ml,
    1 tsp (tea spoon) ＝ 5ml
  • Shimaya Dashi-no-moto 1 tsp ＝ about 4g
    (powder type, granule type)

DIRECTIONS

  1. Mince the cabbage and Chinese cabbage. Sprinkle the salt and leave them for 5 minutes. Drain the water off when they become wilted. Mince the Japanese leek.
  2. Put the ground pork and [A] into a bowl, knead until it is sticky. Add [1] and mix all together well.
  3. Put 1/2 Tbsp [2] on the middle of the dumpling skin. Wet the line around half of the dumpling skin and stick with the other half to wrap the dough.
  4. Heat the vegetable oil into a pan, fry half of the dumplings until they are browned. Pour 100ml hot water and steam them on high heat with a lid on.
  5. When all the excess water is gone, take off the lid and put the sesame oil on the dumplings. They are ready when the surface turns crisp and golden in color. Cook the rest of the dumplings as well.
  6. Serve on a plate. Soy sauce and vinegar can also be added as you like.
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