100 Homemade Vegetable-Filled Pan-Fried Gyoza

Name: 100 Homemade Vegetable-Filled Pan-Fried Gyoza
Yield: Makes 100 regular-size gyoza
Ingredients: 4 packs gyoza wrappers (regular size, 25 wrappers per pack); 1/2 head cabbage; 1/4 head napa cabbage; 1 bunch garlic chives (nira); 2 teaspoons salt; 0.7 oz fresh ginger (20 grams); 14 oz ground pork (400 grams); 1 tablespoon toasted sesame oil; 2 teaspoons chicken bouillon powder; 1 tablespoon soy sauce; Potato starch (as needed, for storage container); 2 tablespoons toasted sesame oil; 2/3 cup water (150 ml); 1 tablespoon potato starch (for pan-frying); 1 tablespoon soy sauce; 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; Chili oil (as desired)

こなつちゃこ @cook_40180693

It's fun to wrap these together as a family. Make a big batch and have a gyoza party! The perfect balance of cabbage, napa cabbage, meat, and veggies. A food chopper makes prep easier.
Recipe background:
I adapted this recipe from the gyoza my mom used to make when I was a child. It's our family's all-time favorite classic dish.

こなつちゃこ @cook_40180693

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Ingredients

Makes 100 regular-size gyoza

4 packsgyoza wrappers (regular size, 25 wrappers per pack)
Gyoza filling
1/2 headcabbage
1/4 headnapa cabbage
1 bunchgarlic chives (nira)
2 teaspoonssalt
0.7 ozfresh ginger (20 grams)
14 ozground pork (400 grams)
1 tablespoontoasted sesame oil
2 teaspoonschicken bouillon powder
1 tablespoonsoy sauce
Potato starch (as needed, for storage container)
For pan-frying
2 tablespoonstoasted sesame oil
2/3 cupwater (150 ml)
1 tablespoonpotato starch (for pan-frying)
Gyoza dipping sauce
1 tablespoonsoy sauce
2 tablespoonsrice vinegar
1 teaspoontoasted sesame oil
Chili oil (as desired)

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Steps

1

Finely chop the cabbage and napa cabbage. Place them in a large bowl, sprinkle with 2 teaspoons salt, and toss to combine.
2

Add the ground pork, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 2 teaspoons chicken bouillon powder, and finely chopped ginger to the bowl. Mix well.
3

The vegetables in the first bowl will release water. Squeeze out the excess liquid by hand, then add finely chopped garlic chives and mix together.
4

Lightly dust a storage container with potato starch to prevent the gyoza from sticking.
5

Place about 2/5 oz (12 grams) of filling onto each gyoza wrapper. Fold and pleat to seal.
6

Preheat an electric griddle to high and add toasted sesame oil. Arrange about 50 gyoza at once and cook until the bottoms are golden brown.
7

Mix the potato starch with about 2/3 cup (150 ml) water (add a bit more if cooking from frozen). Pour over the gyoza, cover immediately, and steam-fry.
8

When you hear a crackling sound and the water has evaporated, the gyoza are ready.
9

Mix soy sauce, rice vinegar, and toasted sesame oil to make the dipping sauce. Adjust amounts to taste.
10

Flat gyoza: For a crispy version, use less filling and simply fold the wrapper in half. Even kids who have trouble folding can enjoy making these!