Shiso Gyoza

Method18 steps

1. 1

   Step 1: Put all 200 g cabbage in a pot with separate blanching water to cover. Bring to a boil with the lid on, then boil for about 2–3 minutes until starting to wilt. Drain in a colander while preparing the filling.

   Blanch cabbage about 2–3 minutes · 3 minUses 200 grams cabbage (1/4 small head) · Water to cover cabbage for blanching; drained

2. 2

   Step 2: Put all 200 g ground pork, 30 g minced scallions, 30 g minced garlic chives, 15 g grated ginger, 1 tablespoon potato starch, 1 tablespoon toasted sesame oil, the separate 1 tablespoon filling soy sauce, 1 tablespoon sake, ½ teaspoon salt and ¼ teaspoon white pepper in a bowl.

   Uses 200 grams ground pork · 30 grams scallions (minced) · 30 grams garlic chives (minced) · 15 g fresh ginger (about a half-inch length), grated · 1 tablespoon potato starch · 1 tablespoons toasted sesame oil · 1 tablespoon soy sauce for pork filling · 1 tablespoon sake

3. 3

   Step 3: When the blanched cabbage is cool enough to handle, shake off water between the leaves without squeezing them dry. Discard the core, chop the cabbage into ¼-inch pieces and add all the usable chopped cabbage to the pork mixture.

   Uses Drained wilted cabbage · Seasoned raw pork filling ingredients

   
4. 4

   Step 4: With clean hands or gloves, knead the pork, seasonings and chopped cabbage together until they form a relatively uniform filling paste.

   Uses Seasoned raw pork and chopped cabbage

5. 5

   Step 5: Set out a bowl of separate wrapper-sealing water. Keep the 40 wrapper allowance under a damp towel. Wash and dry the 40 shiso leaves, removing their stems. Line a tray with parchment for the shaped dumplings.

   Uses Water for moistening wrapper rims · 40 gyoza wrappers (a.k.a. potsticker wrappers) · 40 green shiso leaves, stems trimmed

6. 6

   Step 6: For the FIRST dumpling, put ONE of the prepared wrappers in your palm; keep the remaining wrappers covered.

   Uses 1 wrapper for first dumpling

7. 7

   Step 7: Place ONE washed shiso leaf in the center of that wrapper. Trim the leaf if needed so it stays clear of the sealing rim; reserve the other leaves.

   Uses First wrapper in hand · 1 washed shiso leaf for first dumpling

   
8. 8

   Step 8: Put a little LESS THAN 1 tablespoon of the actual pork-cabbage filling in the center of the first shiso leaf. Keep the rest of the filling for the other dumplings.

   Uses First wrapper with shiso leaf · Less than 1 tablespoon filling for first dumpling

   
9. 9

   Step 9: Wet your fingertips with a little separate sealing water and moisten the entire wrapper rim just enough to make it stick without becoming mushy.

   Uses First filled wrapper and shiso · Wrapper-sealing water

10. 10

    Step 10: Fold the first wrapper over the filling and use your thumb and forefinger to pleat its edge from left to right.

    Uses First filled wrapper with moistened rim

    
11. 11

    Step 11: As you pleat, press each completed pleat firmly against the other edge to seal the first dumpling.

    Uses First folded partly pleated dumpling

    
12. 12

    Step 12: Check that the first sealed dumpling stands with its pleats facing up. Adjust its bottom gently if needed so it stands steadily.

    Uses First sealed pleated dumpling

    
13. 13

    Step 13: Place the first shaped dumpling on the lined tray. Repeat the shaping technique in steps 6–12 with the reserved wrappers, leaves, filling and sealing water until all filling is used, making up to about 40 dumplings. Keep any unused wrapper or leaf allowance separately.

    Uses First shaped uncooked shiso gyoza · Reserved wrapper allowance · Reserved washed shiso leaves · All reserved remaining pork-cabbage filling · Wrapper-sealing water

14. 14

    Step 14: For the FIRST pan batch, set aside all 3 tablespoons first-batch steaming water. Heat all 2 tablespoons first-batch vegetable oil in a heavy 10–12-inch nonstick pan over medium-high heat. Add only as many shaped dumplings as fit without crowding, about 10–12, pleats up; reserve the rest. Fry until the bottoms just begin to color.

    Uses 2 tablespoons vegetable oil for first pan batch · 3 tablespoons water for steaming first pan batch · Shaped uncooked gyoza for first pan batch

    
15. 15

    Step 15: Use the lid as a shield with its opening facing away from you. Carefully pour the reserved 3 tablespoons water into the first pan batch and immediately close the lid.

    Uses First pan batch of lightly fried dumplings · All 3 tablespoons reserved first-batch water

    
16. 16

    Step 16: Steam the first pan batch for an initial about 2 minutes. Check that the ground-pork filling reaches 71°C in the center. If the pan dries before the filling is cooked, carefully add a little additional water, cover again and continue steaming until cooked through; then let the water evaporate.

    Initial steaming about 2 minutes per batch · 2 minUses Covered first pan batch of gyoza with steaming water · Some additional steaming water if needed

    
17. 17

    Step 17: Once the first batch filling is fully cooked and the water has evaporated, uncover and fry until the bottoms are golden and crisp. Transfer to a plate. Cook all the remaining shaped dumplings in further uncrowded pan batches using the same technique in steps 14–17, with 2 tablespoons additional oil and 3 tablespoons additional water PER BATCH, topping up water only if needed to finish cooking the filling.

    Uses First fully steamed gyoza batch · All reserved remaining uncooked gyoza · Additional vegetable oil for remaining pan batches (2 tablespoons per batch) · Additional water for remaining batches and any top-up

18. 18

    Step 18: Mix the separate 2 tablespoons dipping soy sauce with all 2 tablespoons rice vinegar and optional chili oil to taste. Serve all the cooked gyoza as FOUR portions with their browned sides up and the dipping sauce alongside.

    Uses All cooked crisp-bottom shiso gyoza · 2 tablespoons soy sauce for dipping sauce · 2 tablespoons rice vinegar · chili oil (optional)