Gyoza family recipe

{4680 g} Makes 90

well filled dumplings

The following fills a kitchen-aid nicely, any more requires multiple mixings.

1 lb {454 g}

napa cabbage, finely chopped

2 lb {908 g}

ground pork

1 lb {454 g}

garlic chives, ends removed, finely chopped

14 g

salt (up from 11g)

To taste

white pepper

1/4 cup {59 g}

water

Variation: ===

700 g

Napa cabbage finely chopped

250 g

garlic chives, ends removed, finely chopped

908 g / 1 1/2

double-packages of dumpling wrappers.

Mix with paddle attachment, adding water as necessary, until well blended. Cook small sample and adjust seasoning.

Form gyoza, cover so edges don’t dry out.

Oil nonstick pan and pan fry until nicely browned over medium-high heat. (6-6.5 power boil) Add 5 mm water steam 5 min covered. Then uncover, add oil fry until dry invert onto pan.

Note	2015-11-20 Mix 2 tsp starch/150ml water to use as steaming liquid. Make sure its well cooked, so it doesn’t taste doughy. Increasing salt by 25% to 14g.

Note

2016-10-01

Pulsed Napa in food processor, results in a little wetter filling, which is harder to wrap, but has a very soft and delicate structure, which I prefer.

Do not crowd the pan with dumplings, leave some room and shake/move the dumplings while cooking, before and after water added, creates better crust.

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