Our Family’s Weekly Cabbage Gyoza

Name: Our Family’s Weekly Cabbage Gyoza
Yield: Makes about 4 packs of 32 wrappers each
Ingredients: 9 oz ground pork (250g); 3 tablespoons soy sauce; 3 tablespoons toasted sesame oil; 3 tablespoons sake; 1 pinch black pepper; 1 clove fresh ginger; 1 bunch green onions (about 5 oz / 150g); 2 bunches garlic chives (about 9 oz / 250g); 1/6-1/4 head cabbage (about 14–18 oz / 400–500g); 4 tablespoons potato starch; About 128 store-bought gyoza wrappers

おから星人 @okara_healthy39

No need to boil or salt the cabbage—so easy! The secret to the delicious flavor is using lots of vegetables. These gyoza are crispy and juicy—you won’t be able to stop eating them!

About this recipe:
This is our family’s go-to gyoza. In the summer, we make it once a week, and the green onions and garlic chives are great for detox. Serve with kimchi on the side and enjoy with a cold beer. Also, check out our sister recipe: Revolutionary! Our Family’s Special Napa Cabbage Gyoza (Recipe ID: 18379545).

No need to boil or salt the cabbage—so easy! The secret to the delicious flavor is using lots of vegetables. These gyoza are crispy and juicy—you won’t be able to stop eating them!

おから星人 @okara_healthy39

No need to boil or salt the cabbage—so easy! The secret to the delicious flavor is using lots of vegetables. These gyoza are crispy and juicy—you won’t be able to stop eating them!

Saved

Ingredients

Makes about 4 packs of 32 wrappers each

9 ozground pork (250g)
3 tablespoonssoy sauce
3 tablespoonstoasted sesame oil
3 tablespoonssake
1 pinchblack pepper
1 clovefresh ginger
1 bunchgreen onions (about 5 oz / 150g)
2 bunchesgarlic chives (about 9 oz / 250g)
1/6-1/4 headcabbage (about 14–18 oz / 400–500g)
4 tablespoonspotato starch
About 128 store-bought gyoza wrappers

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Steps

1

Slice the green onions and garlic chives thinly. Finely chop the cabbage. Do not boil or salt the cabbage.
2

Place the ground pork in a bowl. Add the soy sauce, sake, sesame oil, black pepper, and grated ginger. Mix well to season the meat. The mixture will be quite wet, but the meat will absorb the liquid.
3

Add the green onions and garlic chives to the bowl and mix well. As you mix, the vegetables will break down and their aroma will blend into the meat, giving it that classic gyoza smell.
4

Add the chopped cabbage and sprinkle the potato starch over the mixture like snow. Mix well. The potato starch will absorb the moisture from the seasonings and vegetables, keeping the filling juicy and preventing it from soaking through the wrappers.
5

Shape the gyoza using the pleated fold method. Arrange them on a tray to prevent sticking and make them easy to remove. This also cuts down on cleanup. Heat a gyoza pan or skillet, add oil, and arrange the gyoza flat side down. Pour in a thin mixture of water and flour, cover, and cook until done.
6

Transfer to a plate and serve. We like to use a generic gyoza dipping sauce. For extra flavor, add garlic or gochujang to the sauce.
7

Featured in Joy-kun’s Seasonal Vegetable Festa on March 1, 2010, as a spring cabbage recipe.
8

Published in Cookpad’s Delicious Select Meat Recipes, first edition August 25, 2014.
9

Published in Cookpad’s Delicious Best Recipes, first edition October 25, 2019.