Pork Gyoza with Ginger Dipping Sauce

Name: Pork Gyoza with Ginger Dipping Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 34 gyoza
Ingredients: 1/4 cup low-sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon sugar; 1/2-inch piece fresh ginger, peeled and cut into thin strips; 8 ounces ground pork; 1 large egg; 1 tablespoon toasted sesame oil; 1 tablespoon finely chopped ginger; 2 teaspoons grated garlic (from about 3 large cloves); 1 scallion, thinly sliced; 1 1/2 teaspoons low-sodium soy sauce; 1 1/2 teaspoons dry vermouth; 1 teaspoon cornstarch; 1/2 teaspoon sugar; Kosher salt; 34 gyoza wrappers or round dumpling wrappers; 4 tablespoons vegetable oil

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You can freeze these gyoza for up to 2 weeks. Set them on a baking sheet in the freezer and transfer them to an airtight container when they are solid. There's no need to thaw before cooking; just add a minute to the browning time. If the tops aren't tender after steaming for 6 minutes, keep the lid on an extra minute or two.

Level: Intermediate
Total: 1 hr

Prep: 15 min
Inactive: 20 min
Cook: 25 min

Yield: 34 gyoza

Level: Intermediate
Total: 1 hr

Prep: 15 min
Inactive: 20 min
Cook: 25 min

Yield: 34 gyoza

Ingredients

Ginger Dipping Sauce:

1/4 cup low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon sugar

1/2-inch piece fresh ginger, peeled and cut into thin strips

Filling:

8 ounces ground pork

1 large egg

1 tablespoon toasted sesame oil

1 tablespoon finely chopped ginger

2 teaspoons grated garlic (from about 3 large cloves)

1 scallion, thinly sliced

1 1/2 teaspoons low-sodium soy sauce

1 1/2 teaspoons dry vermouth

1 teaspoon cornstarch

1/2 teaspoon sugar

Kosher salt

34 gyoza wrappers or round dumpling wrappers

4 tablespoons vegetable oil

Directions

For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger dipping sauce.