Gyoza: Ground Pork, Cabbage, and Ginger-filled Dumplings with Sesame Oil-Soy-Rice Vinegar Dipping Sauce

Adapted by
Yield: 100 Servings


Gyoza Wrappers
4 cups all-purpose flour
1 tablespoon salt
1 cup water
Ground Pork, Cabbage, and Ginger Filling
½ small napa cabbage
2 pounds coarsely ground pork
1 tablespoon black pepper
¼ cup finely chopped Chinese garlic chives
2 tablespoons peeled and grated ginger
1 bunch green onions
To Assemble and Serve
Splash of sesame oil
soy sauce
Rice vinegar
Rendered pork fat


For the Gyoza Wrappers:
Combine the salt and flour in a bowl. Form a well in the center of the flour mixture and add most of the water. Hand-mix the flour mixture and water to loosely combine, adding a little more water if necessary. Knead for approximately 5 minutes. Form the dough into a ball and wrap tightly in plastic wrap. Let it rest at room temperature for 1 to 2 hours.

With a rolling pin, roll the dough thin enough to go through the widest setting of the pasta maker. Pass the dough through the machine multiple times, progressively reducing the thickness setting on the machine, and doubling the dough up on itself until it is thoroughly uniform and the machine is set to the thinnest setting (the dough should be about 1 millimeter thick). Line a cookie sheet with plastic wrap. Cut 100 3½-inch diameter circles out of the dough sheet and put the circles onto the plastic wrap. When the plastic is covered with circles, cover the circles with another layer of plastic wrap and continue to layer more dough circles. The plastic wrap will prevent the dough from drying out or discoloring. Store the wrappers in the walk-in until ready to assemble the gyoza.

For the Ground Pork, Cabbage, and Ginger Filling:
Heavily salt the cabbage and let it sit for 3 hours or until it has the texture of a dill pickle. Rinse the cabbage of excess salt, wring dry, and finely chop. Combine the cabbage with the pork, chives, ginger, and onion, and season.

To Assemble and Serve:
Combine a splash of sesame oil with equal parts soy sauce and rice vinegar; whisk to combine, and reserve. Put one tablespoon of the Ground Pork, Cabbage, and Ginger Filling in the center of a Gyoza Wrapper. Lightly moisten half of the exposed edge with water, fold in half, and crimp tightly to seal. Repeat with remaining circles. Boil the gyoza in salted water until the dumplings come to the surface, and briefly sauté them in rendered pork fat. Plate the gyoza and serve them with a small ramekin of the sesame oil-soy-rice vinegar sauce.