Steamed Pork Gyoza
Ingredients:
1 lb ground pork
1 tbsp green onion, finely chopped
1 tbsp ginger, grated
2 cloves garlic, crushed
1 tsp corn starch
1 tsp salt
1 tsp sugar
1 tbsp mirin (or honey)
1 tbsp soy sauce
3 tbsp oil
1 tbsp sesame oil
50 round gyoza wrappers
For the dipping sauce:
¾ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame oil
Instructions:
Mix all of the ingredients for the filling together. Refrigerate for at least 30 minutes (ideally an hour).
To assemble the gyoza, place 1 rounded teaspoon of filling in the center of the wrapper. Dip your index finger in water and wet the edge of the wrapper. Fold the wrapper in half and seal the edge. Starting from one end and working your way to the other end, pleat the gyoza about 4-5 times. Set gyoza on a sheet pan lined with wax paper. At this point, the gyoza can be frozen. Make sure they are placed in the freezer so that none of the dumplings are touching each other. Once frozen, you can place them in a ziplock bag and pull them out when you are ready to steam them.
To steam the gyoza, place a wok filled about halfway with water over high heat and bring to a boil. Once boiling, lower the heat to simmer. Spray a bamboo steamer basket with non-stick cooking spray and fill each layer with the dumplings. Make sure that they are not touching and that the steam can circulate around each dumpling. Put the lid on the steamer basket and steam for 12-15 minutes. Steam frozen gyoza for 16-20 minutes.
Serve with the dipping sauce.
