Age Gyoza with Spicy Dipping Sauce

Ingredients

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 1 cup finely shredded cabbage 1 cup finely shredded cabbage
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 24 gyoza wrappers 24 gyoza wrappers
• Vegetable oil, for frying Vegetable oil, for frying
• For the spicy dipping sauce: For the spicy dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon chili oil 1 teaspoon chili oil
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, shredded cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, and sesame oil. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the filling onto the center of the wrapper. Moisten the edges of the wrapper with water, then fold it in half and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. 4.
   Pour 1/4 cup of water into the skillet and immediately cover with a lid. Steam the dumplings for 5 minutes to ensure they are fully cooked.
5. 5.
   Remove the lid and continue cooking the dumplings uncovered for an additional 2-3 minutes until the bottoms are crispy again.
6. 6.
   While the dumplings are cooking, prepare the spicy dipping sauce by combining soy sauce, rice vinegar, chili oil, and sugar in a small bowl. Stir until the sugar is dissolved.
7. 7.
   Serve the Age Gyoza hot with the spicy dipping sauce on the side.

Treat your ingredients with care...

• Gyoza wrappers — Make sure to keep the wrappers covered with a damp cloth while assembling the dumplings to prevent them from drying out.
• Ground pork — Use lean ground pork for a healthier option, or a fattier cut for a juicier filling.
• Cabbage — Finely shred the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Garlic and ginger — Freshly minced garlic and grated ginger provide the best flavor, but pre-minced and pre-grated options can be used as well.
• Green onions — Use both the white and green parts of the green onions for added flavor.

Tips & Tricks

• To achieve a crispy texture, make sure the dumplings are cooked in a hot skillet with enough oil.
• For a healthier alternative, you can also steam the dumplings instead of frying them.
• Experiment with different fillings by adding ingredients like shrimp, mushrooms, or water chestnuts for extra flavor and texture.
• Serve the Age Gyoza as an appetizer or as part of a larger Japanese meal.
• Leftover dumplings can be stored in the refrigerator and reheated in a skillet or steamer.

Serving advice

Serve the Age Gyoza as a delicious appetizer or as part of a Japanese-inspired meal. Arrange the dumplings on a platter and garnish with sliced green onions and sesame seeds for an attractive presentation. Provide small dipping bowls filled with the spicy sauce alongside the dumplings for guests to enjoy.

Presentation advice

Arrange the golden-brown dumplings on a serving platter, ensuring they are evenly spaced and visually appealing. Sprinkle some chopped green onions and sesame seeds over the dumplings for added color and texture. Serve the spicy dipping sauce in small bowls alongside the dumplings for a beautiful and enticing presentation.