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These Japanese dumplings are light and wonderful and terribly easy to make in large batches and freeze for later use.
Servings 40


  • 4 cups Napa Cabbage minced
  • 1/2 tsp table salt not kosher this time
  • 12 ounces Pork ground
  • 1/2 tbsp Ginger grated
  • 3 Garlic Cloves finely minced
  • 2 tbsp Scallion Tops minced
  • 1 tbsp Miso Paste
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper
  • 1/2 tsp sugar
  • 40 Gyoza Wrappers
  • 1 tbsp Sesame Oil - for cooking
  • 1/2 cup Water - for cooking


  • 1. Evenly coat cabbage with salt and let it sit for 10 minutes.  Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water and then transfer the cabbage to a deep bowl. You want to remove as much liquid as possible to prevent soggy gyoza. Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar.  Mix everything together with your hands until all the ingredients are evenly distributed.  Refrigerate and to let flavors meld for 10 minutes while setting up your gyoza making station.
  • 2. Have a small bowl of cold water ready.  Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back.  Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.
  • 3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up.  Cook the dumplings for 3 minutes, or until nicely browned on the bottom.  Check the progress by lifting 1 or 2 dumplings by their pleated edge.
  • 4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet.  Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.
  • 5. Check the dumplings after 2 minutes.  When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly.  Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).  Once you hear a sizzling sound, shake the skillet.  The dumplings should slide about.  If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.  Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up.  Cook the remaining dumplings the same way.  Serve the dumplings hot accompanied by the dipping sauce.

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