My Favorite Japanese Gyoza Dumplings | Kenji's Cooking Show

Summary by Krater

Kenji López-Alt demonstrates how to make Japanese gyoza from scratch, covering pork and cabbage filling preparation, salting and squeezing the cabbage, mixing seasonings, and three different pleating techniques before pan-frying them potsticker-style.

From the video

Answers: How do you make Japanese gyoza dumplings from scratch?

• gyoza preparation
• cabbage salting and squeezing
• dumpling filling ratios
• dumpling pleating techniques
• potsticker pan-frying method

Ingredients

• 1 lb ground pork
• 1 lb cabbage
• a couple of ounces garlic chives
• 9 g kosher salt
• 1/2 tsp ground white pepper
• 1 tsp sugar
• a couple of cloves garlic
• 1 tsp ginger
• 1 package gyoza wrappers
• neutral oil
• water
• soy sauce
• rice vinegar

What it concludes

• Adding cabbage to dumpling filling not only adds bulk and flavor, but also prevents the filling from becoming like a sausage.
• Bland gyoza wrappers purchased from the store work well and do not require making dough from scratch.
• Squeezing excess water from the cabbage using a potato ricer concentrates the flavors in the filling.
• Pan-frying gyoza potsticker-style with oil, water, and a lid provides a combination of crispy bottoms and tender tops.