Adapted from Joy of Cooking
lb lean ground pork
2 tbsp leeks, finely chopped
1/4 cup Chinese
cabbage, finely chopped
2 tbsp green onion, finely chopped
1 tbsp ginger, grated
1 tbsp soy sauce
1 tbsp rice vinegar
1/8 tsp ground black pepper
round gyoza skins
- Combine all ingredients except gyoza skins
together in a large bowl.
- Stir vigorously with a fork to
break up the meat. If the mixture seems loose, add more cornstarch.
1 packed tablespoon of the filling in the center of each of the skins.
the edge with water and fold in half to make a half-moon shape. Press
out the air and seal edges together well.
- Place sealed
dumpling on a parchment-lined baking sheet.
- To cook, add a
few dumplings into a pot of boiling water, stir gently to prevent
sticking, return to a boil, and boil for 7 minutes.
with a strainer and repeat with remaining dumplings.
immediately with soy ginger dipping sauce.
Adapted from Martha Stewart Living, February 2010
1/4 cup soy sauce
3 tbsp rice vinegar
2 tsp sugar
2 tsp sesame oil
1 tbsp green onion,
- Combine all ingredients together in a bowl.