Thursday, September 23, 2010

Recipe #32: Chinese dumplings/gyoza (pork with Chinese chives)

As I mentioned in my previous recipe, there are many kinds of fillings for dumplings. Aside from Chinese chives, cabbage is also a very popular ingredient.


For the wrap, please refer refer to the last post

1. 1 lb. ground pork
2. 1/2 cabbage
3. 1/4 c. chopped scallion (green onion)
4. 1 Tbsp. cooking wine
5. 2 Tbsp. sesame oil, divided
6. 11/2 teaspoon salt, divided
7. 1 Tbsp. inches ginger, grated
8. Pepper to test
9. 1 1/2 cooking oil (olive oil for frying), divided

Directions (filling)

1. Finely chop the cabbage into strips, turn them 90 degrees and chop again, to about a 1 cm x 1 cm size.
2. Add 1 tsp. salt, mix well, set aside about 30 minutes to let the juice drain. Using a cheese cloth, squeeze and twist a portion of the cabbage to remove the additional juices.

3. Cut the scallions into fine slices as thin as chopped cabbage.
4. In a large bowl, mix the ground pork with ginger, salt, wine, pepper, 1 Tbsp. sesame oil and olive oil well.
5. Add cabbage, scallions and remaining sesame oil, and mix well.


1. We use Japanese sake for the cooking wine.
2. If you like soy sauce, you can a Tbsp. of it in the filling.
3. Some people like both Chinese chives and cabbage. You can use both ingredients in a 1:2 ratio, respectively. It has a great aroma.

No comments:

Post a Comment