Cabbage and Pork gyoza

My husband and I love gyozas, and sometimes have cravings to eat it, the ones we purchased often taste like they have a lot of MSG in it, so after I learnt how to make it, I decided to make my own version of the fillings :)

I made gyoza skin/wrappers from this youtube tutorial by ochikeron.

The fillings for the gyoza I made this time are cabbage, carrot, minced garlic, shallot, salt (to draw out the moisture) and pepper. I will be readjusting the amount to see if more vegetables would work out.

I used the food processor we got last year to grind the pork, I used 2 pieces of pork chop loin (I think?) I may reduce the amount of meat and see if it works, as husband remarked that more vegetable will be better.

Vegetables part of the filling:

chopped up cabbage, chopped up carrot, minced garlic, chopped shallot, salt and pepper.


So I kept hearing my mom say that cabbage tend to release a lot of water when cooked, so I thought maybe I should pan fry the vegetables first.

So after chopping up cabbage, carrot, garlic and shallots, I pan fry them with a pinch of salt and a dash of pepper until they’re wilted and the moisture is mostly gone — do not brown them! Set aside to cool.

While vegetables are cooling, marinate the pork and then mix vegetable into pork, I wore gloves to mixed them up, covered and put in the fridge, next I roll out the gyoza skin, and then wrap the gyoza.

Marinating ingredients for pork:
1/3 cup of bread crumbs (I used stale bread and grind it up with food processor).
1 table spoon mirin
1 table spoon light soy sauce,
some ground pepper,
1 teaspoon sugar,
1 teaspoon oyster sauce,
some ground coriander seeds (master foods brand),
1 teaspoon sesame oil

After the gyozas are wrapped, heat a pan at medium heat with some oil, arrange the gyoza in a non stick pan, add some water up to about 1/4(or slightly less) of the height of the gyoza, cover and steam over medium heat until the moisture is almost gone. Sometimes when there’s a little water left, I add a little sesame oil and let the bottom brown. Occassionally I would turn the gyoza to brown two sides for the yummy crispy texture :9

Dipping sauce: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tea spoon sugar, a splash of sesame oil, a little warm water (to dissolve the sugar)

I hope to improve this recipe and make it again soon!

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