Sui Gyoza with Ponzu
Boiled dumplings, silky and light. A fun hands-on project for a group.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Photo: Anna Tarazevich / Pexels
This is a fun, hands-on recipe that freezes and reheats well. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. Ponzu is soy sauce brightened with citrus; it is lighter than plain soy and perfect with raw fish. Invite someone to help; this is a fun recipe to make together.
Method
Mix the pork and scallions with the sesame oil, 1 tablespoon soy sauce and a pinch of white pepper, stirring in one direction until sticky.
Hold a wrapper in your palm, add filling, moisten the rim and pinch the center closed, then pleat from the middle outward on each side.
Boil the gyoza in plenty of water for 4 to 5 minutes after they float, then lift out with a slotted spoon.
Serve hot with a dipping sauce of ponzu.
Chef's note
Keep wrappers under a damp towel so they do not dry and crack.
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