Brass Tray Gyoza with Slaw
Gyoza served with a crunchy slaw. Make a double batch and freeze half.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 4
- Level
- Medium
Photo: Nadin Sh / Pexels
Small plates like this are the heart of an izakaya evening. Soak shredded cabbage in ice water for 10 minutes and it turns remarkably crisp. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. Set everything out before you start so assembly flows without stopping.
Method
Salt the finely chopped cabbage, let it stand 10 minutes, then squeeze out as much liquid as you can.
Combine the pork, cabbage and carrot in a bowl with sesame oil, soy sauce and a little cornstarch and knead with your hand for 1 minute.
Place a heaping teaspoon of filling in the center of a wrapper, wet half the edge with water, fold it over and make four or five pleats along one side, pressing to seal.
Heat 1 tablespoon oil in a nonstick skillet, arrange the gyoza flat side down and cook 2 minutes until the bottoms are golden.
Pour in 1/3 cup water, cover immediately and steam for 5 minutes. Uncover and cook until the liquid evaporates and the bottoms crisp again.
Toss shredded carrot and cabbage with rice vinegar and a pinch of sugar for a quick slaw.
Serve hot with a dipping sauce of equal parts soy sauce and rice vinegar with a few drops of chili oil.
Chef's note
Freeze uncooked dumplings on a tray before bagging so they do not stick.
From the Gyoza and Izakaya Bites counter
Dumplings, skewers and snacks for sharing. Explore more recipes that use the same techniques and pantry.
Browse Gyoza and Izakaya BitesNext on the belt
