トイロ家のジューシー白菜餃子♪ 
Juicy Napa Cabbage Gyoza from the Toiro Family
Celebrating 700 made-it reports! The secret to these juicy dumplings is mixing salad oil and water into the filling. Prepped napa cabbage stays crisp and makes for delicious, juicy gyoza!
About this recipe
After trying a recipe I saw in a magazine a few years ago, I tweaked it several times to suit my taste. Mixing in salad oil and water makes the filling extra juicy! The napa cabbage stays crisp, and my kids love the flavor.
Juicy Napa Cabbage Gyoza from the Toiro Family
Celebrating 700 made-it reports! The secret to these juicy dumplings is mixing salad oil and water into the filling. Prepped napa cabbage stays crisp and makes for delicious, juicy gyoza!
About this recipe
After trying a recipe I saw in a magazine a few years ago, I tweaked it several times to suit my taste. Mixing in salad oil and water makes the filling extra juicy! The napa cabbage stays crisp, and my kids love the flavor.
Cooking Instructions
- 1
Finely chop the napa cabbage. Avoid using a food processor, as it releases too much water. A rough chop with a knife is best to keep some texture.
- 2
Sprinkle a little salt (not included in ingredient list) over the cabbage and let it sit for about 10 minutes.
- 3
Finely chop the green onion, garlic, and ginger. You can chop them all together.
- 4
In a bowl, combine the ground pork, the chopped ingredients from step 3, and all the seasonings marked with ●.
- 5
Mix thoroughly with your fingertips, pressing to break up the meat fibers. Keep mixing until the mixture becomes sticky and well combined.
- 6
Add the salad oil 1 tablespoon at a time, mixing well after each addition so the filling absorbs the oil.
- 7
Gradually add the water, mixing carefully each time. Add a little at a time to avoid separation. Stop adding water if the mixture stops absorbing it.
- 8
For best flavor, cover and refrigerate the filling overnight. If you're short on time, you can proceed to the next step right away.
- 9
Squeeze the cabbage from step 2 thoroughly with a cloth or paper towel to remove excess moisture. This prevents the filling from becoming watery.
- 10
Mix the cabbage into the filling until well combined. The filling is now ready! Wrap the filling in the gyoza wrappers.
- 11
Arrange the filled gyoza on a tray dusted with potato starch. This prevents them from sticking and tearing if they release moisture.
- 12
To cook: Heat a nonstick skillet with a generous amount of oil and brown the gyoza well.
- 13
Pour water around the gyoza, cover with a lid, and steam over high heat.
- 14
Once the water has evaporated, drizzle sesame oil around the edge of the pan and cook until the bottoms are crisp. They're ready to serve!
- 15
If you make too many, wrap them in small portions with plastic wrap, place on a metal tray, and freeze quickly. Store in a sealed bag. Boiled gyoza are also delicious!
- 16
Top photo updated in March 2010.
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