Dumplings are my alltime favorite snack in any shape or form- jiaozi, shu mai, gyoza, potstickers, even pierogis and ravioli. I could happily eat them all day, so I decided to give myself to do just that! I’m super happy with how these turned out. Yum!
- 1 lb ground pork
- 1/4 head of cabbage, finely chopped
- 2-3 scallions, sliced thinly
- 1 1/2 tbsp soy sauce
- 1 tbsp sesame oil
- a dash of sriracha
- 1 tbsp grated ginger
- 1/4 tsp black pepper
- 1 package round wonton or gyoza skins- this’ll make at least 50 comfortably
- Start by prepping all of your vegetables.
- Combine the pork with the cabbage and scallions.
- Stir in the soy sauce, sesame oil, sriracha, ginger, and pepper and mix until thoroughly combined through the pork. Set aside.
- Clear a workspace for your gyoza making. Grab a damp paper towel to cover the gyoza in between making and cooking and a bowl of water to wet your fingers to seal them.
- Spooning a teaspoon or so of the mixture at a time (about 1/4-1/3 of the size of your wrapper), begin folding the gyoza. Add the meat, wet one edge using your finger, and fold over. Pinch and crimp the two sides together along the open edge until sealed.
- Repeat until all skins or all meat is used.
- To cook, either place in a steamer basket over boiling water with a lid in top for about 15 minutes or until cooked through. Alternatively, add about a tablespoon of vegetable oil to a large pan. Add the dumplings and let cook until bottoms are crisped and dumplings are cooked through, stirring occasionally. I’m partial to the second treatment personally, but these are great both ways!