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Cabbage Dumplings (Gyoza Style) food photography

Cabbage Dumplings (Gyoza Style)

Delicious pan-fried Japanese dumplings with savory cabbage and pork filling
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 dumplings
Ingredients Method

Ingredients
  

For the Filling
  • 2 cups napa cabbage, finely chopped
  • 1/2 teaspoon salt (for salting cabbage)
  • 8 oz ground pork
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper
For Assembly
  • 24 round gyoza wrappers
  • Water for sealing
  • 2 tablespoons vegetable oil
  • 1/2 cup water for steaming

Method
 

  1. Salt the finely chopped cabbage with 1/2 teaspoon salt. Let it sit for 15 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. This prevents watery filling.
  2. In a large bowl, combine the drained cabbage, ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and white pepper. Mix thoroughly until well combined.
  3. Place a wrapper on your palm. Add 1 tablespoon of filling to the center. Dip your finger in water and moisten the edges of the wrapper. Fold in half and pleat one side 5-6 times, pressing firmly to seal. Repeat until all filling is used.
  4. Heat 2 tablespoons oil in a large non-stick pan over medium-high heat. Arrange dumplings flat-side down in a single layer. Fry for 2-3 minutes until bottoms are golden brown.
  5. Add 1/2 cup water to the pan and immediately cover with a tight-fitting lid. Steam for 5-6 minutes until water evaporates and wrappers become translucent.
  6. Remove lid and let dumplings fry for another 1-2 minutes until bottoms are crispy again. Serve hot!