Gyoza with pork and cabbage

Name: Gyoza with pork and cabbage
Yield: 6 servings
Ingredients: 450 g vitkål; 1 msk kosher salt; 450 g fläskfärs; 1 tsk vitpeppar; 1 msk vitlök; 1 tsk ingefära; 60 g salladslök; 2 tsk socker; 1 paket gyozablad; Ingen enhet rapsolja; 1.2 dl risvinäger; 0.6 dl soja; 2 msk krispig chiliolja, Laoganma

Gyoza are perfect to prepare and freeze, just as good fresh as from the freezer.

Main courses

12 steps6 servings

Ingredients

Dumplings

450 g cabbage

1 tbsp kosher salt

450 g pork mince

1 tsp white pepper

1 tbsp garlic

1 tsp ginger

60 g spring onion

2 tsp sugar

1 pkt gyoza wrappers

rapeseed oil

Dipping sauce

1.2 dl rice vinegar

0.6 dl soy

2 tbsp crispy chili oil, Laoganma

Instructions

Finely chop the cabbage or mix it in a food processor. Place the cabbage and 2 teaspoons of salt in a large bowl and mix.
Transfer to a sieve and let drain at room temperature for about 15 minutes.
Place the cabbage in a clean kitchen towel and gather the edges, twist the towel and squeeze the cabbage to squeeze out as much liquid as possible.
Combine the ground pork, cabbage, remaining salt, white pepper, minced garlic, grated ginger, minced scallions, and sugar in a large bowl and knead with clean hands until the mixture feels smooth and sticky.
Test a teaspoon of mixture by microwaving it and taste, adding more salt, pepper and/or sugar to taste.
Set up a work station with a small bowl of water, a clean kitchen towel, and the stack of gyoza sheets.
To shape the dumplings, place a leaf in your hand. Take a spoon and place about two teaspoons to a tablespoon of filling in the center of the leaf. Gently moisten the edge of the leaf with a finger dipped in the bowl of water.
From one side, seal the filling in the leaf by folding the leaf into a crescent shape, and crimping the edges together. Then place them on a baking sheet lined with parchment paper.
Now you can freeze the dumplings by placing the tray in the freezer (freeze for at least 30 minutes and then transfer to bags), or continue cooking.
To cook, heat a tablespoon of oil in a frying pan over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook until the bottoms of the dumplings are golden brown, about 1.5 minutes.
Increase the heat slightly and add a deciliter of water and cover the frying pan with a lid. Let the dumplings steam for about 3 minutes (or 5 if frozen) and then remove the lid. Continue cooking, swirling the frying pan so that the dumplings do not stick - until the water has evaporated, about 2 more minutes. The dumplings should now be crispy. Place on a plate with the crispy side up.
Combine vinegar, oil and chili oil and serve as a dipping sauce with the dumplings.