Veggie-Packed! Napa Cabbage Gyoza

Name: Veggie-Packed! Napa Cabbage Gyoza
Yield: Makes about 60 gyoza
Ingredients: 5.3 oz ground pork (150g); 1/6 head napa cabbage; 1 bunch garlic chives; 1 1/2 tablespoons sake; 1 1/2 tablespoons soy sauce; 1/2 teaspoon sugar; 1 pinch salt; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 60 gyoza wrappers; 1 little sesame oil or vegetable oil (for frying)

ちょこ＊choco @cook_40079246

Thank you for making this a popular recipe! These gyoza are healthy and juicy, packed with lots of vegetables. The simple seasonings give them plenty of flavor!

About this recipe: I'm still experimenting to get the flavor just right for my taste. My goal is to make them delicious even without dipping sauce (´∀｀).

Thank you for making this a popular recipe! These gyoza are healthy and juicy, packed with lots of vegetables. The simple seasonings give them plenty of flavor!

About this recipe: I'm still experimenting to get the flavor just right for my taste. My goal is to make them delicious even without dipping sauce (´∀｀).

ちょこ＊choco @cook_40079246

Thank you for making this a popular recipe! These gyoza are healthy and juicy, packed with lots of vegetables. The simple seasonings give them plenty of flavor!

About this recipe: I'm still experimenting to get the flavor just right for my taste. My goal is to make them delicious even without dipping sauce (´∀｀).

Thank you for making this a popular recipe! These gyoza are healthy and juicy, packed with lots of vegetables. The simple seasonings give them plenty of flavor!

About this recipe: I'm still experimenting to get the flavor just right for my taste. My goal is to make them delicious even without dipping sauce (´∀｀).

Saved

Ingredients

Makes about 60 gyoza

5.3 ozground pork (150g)
1/6 headnapa cabbage
1 bunchgarlic chives
1 1/2 tablespoonssake
1 1/2 tablespoonssoy sauce
1/2 teaspoonsugar
1 pinchsalt
1 teaspoongarlic paste
1 teaspoonginger paste
60gyoza wrappers
1little sesame oil or vegetable oil (for frying)

Saved

Steps

1

Finely chop the napa cabbage and rub in 1/2 teaspoon salt. Finely chop the garlic chives as well.
2

Place the ground pork in a bowl and knead until sticky. Add the ingredients marked with ★ and mix well.
3

Let the water from the cabbage drain naturally (do not squeeze), then add it to the pork. Add the garlic chives, mix, and let the filling rest in the refrigerator. Then wrap the filling in the gyoza wrappers.
4

How to wrap: Place 1 teaspoon of filling in the center of a wrapper. Moisten the edge with water, fold in half, press the center of the top, and pleat the edges from both sides. It's easy!
5

How to cook: Brush a skillet with sesame oil, arrange the gyoza in the pan, and pour 1/3 cup water (80ml) over them.
6

Cover and cook until the water evaporates, then remove the lid and let the bottoms brown.
7

Cooking tip: Heat the skillet well before adding oil. Let the gyoza cook a bit (just until they start to brown), then add water, cover, and cook over medium heat.
8

When you hear a crackling sound (after about 5 minutes), remove the lid and let any remaining moisture evaporate. Don't touch them until the edges are crispy and start to lift from the pan—this is key.
9

If you like, drizzle a little sesame oil around the edges and shake the pan. If the gyoza don't stick together, they're ready! Patience is important here.
10

Note: If you don't like a strong garlic chive flavor, let the filling rest longer in the fridge.
11

Featured on Pick Up and Cookpad News on 2/25/2015. Thank you so much!
12

This simple but hearty stir-fried napa cabbage is also delicious. Highly recommended! ID:19912828