Pork Gyoza

01Method

1. 1

   In a large mixing bowl, combine the ground pork, cabbage, egg, spring onions, soy sauce, sake, mirin, and ginger. Stir everything together until well incorporated.

2. 2

   Spoon a small amount of the pork filling into the center of each gyoza wrapper. Dampen the edges with wet fingers, then fold each wrapper in half to enclose the filling. Crimp one side of the sealed edge to form pleats, pressing firmly to close. Make sure minimal air is trapped inside. Continue until all filling is used up.

3. 3

   Warm the vegetable oil in a large skillet over medium-high heat. Arrange gyoza in a single layer — as many as will fit — and cook until the undersides are golden brown, about 3 to 5 minutes. Pour in the water, lower the heat, and cover the pan. Let the gyoza steam until the liquid has fully evaporated, about 5 minutes. Work in batches with any remaining gyoza.

4. 4

   Stir together the rice wine vinegar and soy sauce to create a dipping sauce, then plate the gyoza alongside it and serve immediately.