@brendanpang: JAPANESE PORK & CABBAGE GYOZA | Episode 3: Dumplings Around the World 🥟🇯🇵 We’re off to Japan for one of the most iconic dumplings — golden, crispy-bottomed gyoza filled with juicy pork and cabbage. - 32 gyoza wrappers - Vegetable oil, for frying Gyoza filling - 2 cups cabbage, finely chopped - 300g pork mince - 3 - 4 spring onion, finely chopped - 1 clove garlic, minced - 1 thumb piece ginger, grated - 1 tbsp sake - 1 tbsp sesame oil - 1 tsp soy sauce - 1 tsp salt Dipping sauce - 2 tbsp soy sauce - 2 tbsp rice vinegar - ½ tsp chilli oil, or to taste Combine the cabbage and ½ teaspoon of salt in a small bowl and set aside for about 20 minutes to let it wilt slightly. Once softened, squeeze out as much liquid as possible and transfer the cabbage to a large bowl. Add the pork mince, spring onion, ginger, garlic, sake, sesame oil, soy sauce, and the remaining ½ teaspoon of salt. Mix well until the filling is smooth and sticky. Place about 1 tablespoon of filling in the centre of each gyoza wrapper. Wet the edge with a little water, fold, and pleat to seal tightly. Repeat with the remaining filling, keeping the wrapped gyoza covered with a damp towel so they don’t dry out. Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil. Arrange the gyoza in the pan and cook until the bottoms are golden. Pour in 1/3 cup water, cover, and steam for about 3 minutes over high heat. Remove the lid and cook until the water evaporates and the bottoms are crisp and golden. Turn off the heat and carefully invert the gyoza onto a plate, arranging them bottom-side up so they stay crispy. To make the dipping sauce, mix the soy sauce, rice vinegar, and Japanese chilli oil in a small bowl and serve alongside the gyoza. 
#Gyoza #Dumplings #DumplingSeries #JapaneseGyoza #PorkAndCabbageGyoza 


Brendan Pang | Cook & Author

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Friday 10 October 2025 06:13:10 GMT