Gyoza Dumplings

Ingredients:

Ginger 1 knob (about 1 ½ tbsp minced)

Garlic Cloves 4 ( about 1 tbsp minced)

Scallions 2 stems (about 4 tbsp worth)

Soy Sauce 3 fl oz

Sesame oil 2 fl oz

Corn Starch 1 tbsp

Ground Pork 1 lb

Sweet Rice Wine Vinegar 1 tbsp

Brown sugar 1 tsp

Chili flakes (optional)

Salt/ Pepper to taste

Directions:

Begin by  mincing together the garlic, ginger, and scallions. Reserve 1 tbsp of this mix and set it aside. Next add the remainder of your mixture into a bowl along with you ground pork and 2 fl oz of soy sauce and 1 fl oz of  sesame oil, add salt and pepper to taste. * keep in mind soy sauce already has sodium, so you can always add more but it’s a pain to adjust if you over season*  Mix  well. In a small bowl reserve some water for finger dipping. You are now ready to begin filling your dumplings, video is best for this part. But if you insist on reading lol take one dumpling wrapper and place a tbsp amount of your pork mix in the center, next fold the dumpling wrapper into a half moon  and with your dominant hand begin pleating the first layer( the one facing  you) of the half moon together with moist fingers (to dry will not stick too wet can be messy and it can break your dough)  while simultaneously sticking the pleats to the opposing side. Fill them all up until you run out of mix/ or wrappers I was able to get about 45 dumplings.  To make a dipping sauce combine the reserved garlic-ginger mix  with the remainder of the soy sauce and sesame oil, add your rice wine vinegar and brown sugar (as well as chili flakes if desired) and whisk together. To begin cooking  the dumplings  make sure that you are ready with a lid that large enough to cover your pan, and your slurry (1tbsp of corn starch mixed with 1 cups of water). Once prepared, heat a non stick/ or well seasoned pan on medium heat with about a tbsp of neutral oil. Add your dumplings in a circle motion leaving a little space between each dumpling in one single layer.  As the bottoms begin to brown (about 1 minute) stir up your slurry and add about 3oz and cover right away reduce the heat to medium low and allow to steam so that the pork cooks, in about 5 mins the water will begin to dissipate leaving behind the corn starch “webbing”. Remove the lid and allow the corn starch to turn light to golden brown.  Once there remove from heat. Place a dish on your dumplings and CAREFULLY invert your dumplings. If your pan was seasoned or nonstick it should release easily, if it’s not like mine do not fret, take a spatula and gently give it some motivation to release.   Serve while hot with dipping sauce.

Eat Up!