YASAI GYOZA RECIPES

Steps:

• Add the shrimp, the ginger (if using), the cabbage, the scallion, the sake, the mirin, the salt, and the sesame oil to a bowl. Mix until it turns into a sticky mass.
• Place a gyoza wrapper on the palm of your non-dominant hand, then top it with a hefty teaspoon of the filling, taking care not to put too much.
• Dip your index finger in water, then run it around the edges of the gyoza wrapper.
• Fold the gyoza wrapper in half, then pleat and pinch the edges on one side of the half-moon, sticking them to the other side of the half of the wrapper in the process, making a half-moon crescent.
• Press with your thumb and index finger the seal of the dumpling to make sure the dumpling does not fall apart.
• Place the goyza dumpling on a floured surface or on a baking tray.
• Make the remaining 19 gyoza dumplings in the same manner.
• Add a tablespoon of oil to a non-stick pan, then place the gyoza dumplings into the pan, sealed side up.
• Pan fry until the bottom of the dumplings turns brown and crunchy, then pour in the water (preferably lukewarm water) and cover with a lid.
• Steam until the water has evaporated.
• Serve on plates, browned side up, with Ponzu sauce mixed with sesame seeds on the side for dipping.

Steps:

• Cut out the core of the cabbage leaves, then finely chop the leaves.
• Finely chop the green onion and the shiitake mushrooms.
• Add the ground pork, the cabbage, the green onion, the shiitake mushrooms, the grated ginger, the minced garlic, and the seasonings.
• Knead by hand until the mixture combines and becomes sticky and compact.
• Lay a wrapper in the palm of your non-dominant hand, then place a teaspoon of the filling in the center of the wrapper.
• Run around the edges of the wrapper with a finger that you've previously dipped in water.
• Fold the wrapper in half, then pinch in the center with your finger, but do not seal completely.
• With your thumb and index finger, make pleats on each side, starting from the center and going all the way to the sides — each pleat you make you press against the back part of the wrapper.
• Once you've made all the pleats, press along the seal to make sure it's sticking together.
• Assemble the remaining dumplings the same way.
• Add the oil to a large non-stick pan, then heat it over medium heat.
• Once heated, arrange the gyoza dumplings in a circular fashion or rows, bottom side down.
• Cook until the bottom of the dumplings is golden brown, then pour in ¼ cup of water, cover the pan with a lid, and steam for three minutes, or until the water evaporates.
• Then, take the lid off, wait for any remaining water to evaporate, and add one teaspoon of sesame oil, pouring it evenly over the pan.
• Cook, with the lid off, until the bottom of the dumplings is crisp.
• Cook the remaining gyoza dumplings in the same manner.
• Serve warm, bottom side up, with a dipping sauce that you've prepared by mixing the listed ingredients.