Smash Gyoza
All the juicy, umami flavors of a gyoza, but open-face, extra crispy, and ready to eat.
Foto: I Am a Food Blog — StephanieIngredients
- 1.5 cup cabbage (finely chopped)
- 1 lb ground pork
- 1 tbsp cornstarch
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 1/2 cup green onions (sliced)
- 1 tbsp soy sauce
- 1.5 tsp toasted sesame oil
- 1/2 tsp salt
- 40 g yoza wrappers
Steps
Toss the chopped cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
Mix together 2 tbsp water with the cornstarch add to the ground pork. Add the ginger, garlic, green onions, soy sauce, sesame oil, salt, and prepped cabbage. Mix until incorporated.
Heat up a bit of oil in a large, non-stick frying pan (one that has a lid) over medium-high heat. When the oil is hot, use a spoon (or cookie scoop) to add 1-2 tbsp balls of gyoza filling into the pan.
Immediately add gyoza wrappers on top of the filling and smash, using a ramekin, glass, or flipper to press down on the gyoza wrapper to smash the filling flat onto the pan.
Cook until the meat is slightly golden, about 1-2 minutes, then add 1-2 tablespoons of water to the pan, cover and steam for 1-2 minutes.
Lift the lid off the pan and flip the gyoza over to crisp the other side of the dumpling wrapper. When golden and crisp, remove from the pan and enjoy folded with rice and kimchi!
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