Gyoza Dumplings

Preparation

These no-fail pork dumplings are crispy, juicy and filled with vegetables. In addition to green cabbage, you can mix in some Napa cabbage or other greens like kale or mizuna. These also freeze well, so save some for another day when you are too busy to cook or need a bento filler.

*This recipe originally ran in Japan on HexClad.jp.

1. Make the filling. Toss cabbage with salt in a medium bowl and massage with your hands until cabbage wilts. Let stand 10 minutes, then squeeze and drain to remove any excess water. 
2. In another bowl, mix together the pork, ginger, garlic, soy sauce, oyster sauce and potato starch. Season with a few grinds of pepper. Fold in cabbage and scallions, being careful not to overmix.
3. Shape the dumplings. Spoon approximately 1 teaspoon of pork filling into the middle of each wrapper and flatten slightly. Moisten wrapper edges with a wet finger. Gather edges together around filling and pleat with folds, pinching to seal. 
4. Cook the dumplings. Heat 1 tablespoon of the vegetable oil in a HexClad 10"/25 cm Hybrid Fry Pan over medium-high heat. Arrange half the dumplings in a single layer in the pan and cook until the bottoms are evenly browned, 1 to 2 minutes. Add hot water to the pan to a depth of ½ inch/1.5 centimeters (about 1 cup). Cover immediately and steam over medium-high heat for 4 to 5 minutes, until almost all the water is gone. Add 1 teaspoon sesame oil and swirl to coat the botto of the pan. Transfer dumplings to a serving platter. Repeat with remaining dumplings, hot water, and sesame oil.
5. Serve with lemon wedges, soy sauce, kurozu, and/or la-yu for dipping.