Pork Gyoza

• •
  4 cup Cabbage, Green
• •
  2 tbsp Vegetable oil
• •
  3 Green Onion (Scallion)(45g)
• •
  2 Garlic(6g)
• •
  1 tbsp Ginger, Fresh Root
• •
  0.5 tbsp Soy Sauce, Low Sodium
• •
  1 tsp Sesame Oil, Toasted
• •
  0.5 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

• •
  50 Dumpling Wrappers, Round(500g)

Instructions

1. 1Chop the cabbage into small pieces. Heat the vegetable oil in a large skillet over medium heat for 1–2 minutes until shimmering. Add the cabbage and cook 5–7 minutes over medium heat, stirring occasionally, until wilted to about half its original volume. Transfer to a large mixing bowl.
2. 2Slice the green onions, mince the fresh garlic, and grate the fresh ginger. Add the green onions, garlic, ginger, soy sauce, and sesame oil to the bowl with the cabbage. Add the ground pork and massage the mixture with your hands for 2–3 minutes until evenly combined and tacky in texture.
3. 3Spoon approximately 1 teaspoon of the pork mixture into the center of each dumpling wrapper. Wet the outer rim of the wrapper with water using your finger, fold in half, and pinch the edges firmly to seal. Arrange sealed gyoza seam-side up on a parchment-lined tray.
4. 4Heat the vegetable oil in a large non-stick skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches of 12–15 gyoza, place them seam-side up in the skillet and cook 2–3 minutes over medium-high heat until the bottom is golden brown and crispy.
5. 5Using the lid as a shield to prevent splatter, pour 1/4 cup water into the skillet and immediately cover with the lid. Cook 1–2 minutes over medium heat until most of the liquid has evaporated and the gyoza are translucent.
6. 6Remove the lid and cook 1 minute more over medium-high heat until the bottom crisps again and turns golden brown. Transfer the cooked batch to a serving platter and repeat with remaining gyoza.
7. 7Divide the cooked gyoza evenly into 5 airtight containers while still warm, allowing 10 gyoza per container. Cool to room temperature before sealing and refrigerating for up to 4 days.