Japanese Pork and Cabbage Gyoza Filling

Ingredients

• Cabbage

  Chinese (pe-tsai), raw

  16 oz or 454g

• Salt

  Table

  1 tbsp or 18g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  57g

• Sugar

  White, granulated sugar

  2 tsp or 8g

Directions

1. For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set it over the bowl. Let stand at room temperature for 15 minutes.
2. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.
3. Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.
4. Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumpling filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.
5. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
6. Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edge as it meets the other (see here for more detailed step by step instructions). Transfer finished dumplings to the parchment lined baking sheet.
7. At this point the dumplings may be frozen by placing the baking sheet in the freezer. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage. Dumplings can be frozen for up to 2 months and cooked directly from the freezer.
8. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.
9. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before serving with the sauce.
10. Recipe by: J. Kenji Lopez-Alt (source: https://www.seriouseats.com/recipes/2015/03/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe.html)

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