Hamamatsu Gyoza

Name: Hamamatsu Gyoza
Yield: Makes about 40 to 60 gyoza, depending on the size of the wrappers.
Ingredients: 1/2 head ☆ cabbage; 1-2 level tablespoons ★ salt (for drawing out water from cabbage); 100 grams (about 3.5 oz) ☆ ground pork; Optional: 1 stalk ☆ green onion; 1 clove ☆ garlic; To taste ☆ salt and pepper; 2 teaspoons ☆ ginger juice; 1-2 level teaspoons ☆ salt (for gyoza filling); About 40 large or 60 small ☆ gyoza wrappers; Sesame oil for frying, as desired

ユミえ～もん @cook_40016449

This is a recipe for Hamamatsu-style gyoza from my hometown (well, I'm actually from neighboring Iwata, but it's basically the same!). The key is using lots of cabbage and just a little meat. Depending on the restaurant, the ratio of meat to cabbage ranges from 1:9 to 3:7—so it's mostly cabbage!
Recipe background:
This is the gyoza recipe we've always made at home. We always end up eating at least two servings each in one meal—haha!

ユミえ～もん @cook_40016449

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Ingredients

Makes about 40 to 60 gyoza, depending on the size of the wrappers.

1/2 head☆ cabbage
1-2level tablespoons ★ salt (for drawing out water from cabbage)
100 grams(about 3.5 oz) ☆ ground pork
Optional: 1 stalk ☆ green onion
1 clove☆ garlic
To taste ☆ salt and pepper
2 teaspoons☆ ginger juice
1-2level teaspoons ☆ salt (for gyoza filling)
About 40 large or 60 small ☆ gyoza wrappers
Sesame oil for frying, as desired

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Steps

1

Finely chop the cabbage. Sprinkle 1.5 to 2 tablespoons of salt over it and let sit for about 5 minutes, then squeeze out the excess water. Taste and adjust the salt if needed.
2

Finely chop the garlic and green onion and set aside. ★ For authentic flavor, add plenty of garlic! More ginger also adds great aroma and taste.
3

Mix the ground pork well until it becomes sticky. This is very important, so don't skip this step!
4

Combine the cabbage, garlic, green onion, and pork with the ginger juice. Add 1 to 2 teaspoons of salt and a little pepper, then mix well. Let the mixture rest in the refrigerator for a bit. (The photo shows a small amount, but you'll have about three times as much.) It's better to add a bit more salt than you think, as it tastes better after cooking.
5

Mix 1 tablespoon of potato starch with 2 tablespoons of water. Use this to moisten the edges of the wrappers as you form the gyoza.
6

Heat 2 tablespoons of oil in a frying pan. Arrange the gyoza in the pan once it's hot. (The photo uses a griddle, but a frying pan works great.)
7

Once the bottoms are nicely browned, add water to cover about 1/4 the height of the gyoza and cover with a lid. Cook over medium-high heat for 5 to 10 minutes.
8

When the water has evaporated and you hear a crackling sound, drizzle a little sesame oil around the gyoza. When you hear a crisp sizzling sound, they're done! Enjoy!
9

☆ Variations ☆
Instead of salt, you can add 1 to 2 tablespoons of oyster sauce or 2 teaspoons of Chinese soup base (like chicken bouillon). I think oyster sauce tastes best—it's my favorite!
10

Chopped kimchi is also delicious mixed in! (For adults, of course.)