Step 1: Prepping the ingredients
- Cabbage, finely diced, 2 lbs (it's about 1 head of cabbage)
- Pork, ground, 1 lb
- Green onions, chopped, 1/3 cup (1/4 cup if you prefer less)
- Ginger, chopped, 1 teaspoon (about 2" of ginger root)
- Salt, 1 tablespoon (for prep stage)
- Soy sauce/ sesame oil, 2 tablespoons each
- Ground white pepper, a pinch (optional)
- Gyoza/potsticker wrappers, 1 pack (usually sold in packs of 50 at your local Asian supermarket.)
- Flat-bottomed pan with a lid
- A flexible, flat spatula
- Cabbage is the key "crunch" factor here so dice to your preference.
- Mix a teaspoon of salt into the chopped lettuce; the salt will help extract excess water, which can be poured out after a few minutes of sitting.
Step 2: Mixing it up
Time: 2 minutes
- Start by making only 10 at a time and increase as you get quick at making them.
- Microwave a spoonful of the mix for about 45 seconds or until it's cooked. Then add salt, pepper, and/or soy sauce according to your preference.
Step 3: Forming the gyozas
- Place a gyoza wrapper in your hand and then a small spoonful of the filling in the center of the wrapper.
- Wet a finger tip and draw a quick half-circle ring inside the edge of the gyoza wrapper (basically around the filling).
- Pick up and pinch together the wet edge and its opposite edge at the center (right above the filling). Then pinch a little more to either side, leaving the two ends open.
Cover unused wrappers with a clean kitchen towel to keep them from drying.