Japanese Pork Dumplings

Japanese Pork Dumplings

Japanese Pork Dumplings have always been a special treat in my family. I remember the first time I made Japanese Pork Dumplings; it was a chilly autumn evening, and the warmth and aroma of the sizzling dumplings filled our kitchen, creating a cozy atmosphere. My mother taught me the art of making these delicious bites, and it quickly became a cherished tradition. The process of finely chopping the cabbage, mixing the pork with aromatic garlic chives, and carefully folding each dumpling brought us closer together, sharing stories and laughter.

The Joy of Making Dumplings

Every time I prepare Japanese Pork Dumplings, I am transported back to those heartwarming moments with my family. The ritual starts with preparing the filling, a savory blend of ground pork, finely chopped green cabbage, and garlic chives. The addition of freshly grated ginger and a splash of sesame oil elevates the flavor, making each bite a delightful experience. My favorite part is the folding of the dumplings, a task that requires patience and precision but is incredibly rewarding. Each dumpling is a little masterpiece, filled with love and tradition.

Cooking and Sharing

Once the dumplings are ready, it’s time to cook them to perfection. I love the sizzle of the dumplings hitting the hot pan, the golden brown crust forming on the bottom, and the steam rising as they cook through. The aroma is irresistible, drawing everyone to the kitchen in anticipation. Serving Japanese Pork Dumplings with a tangy dipping sauce made from soy sauce, rice wine vinegar, and a hint of chili oil completes the dish. It’s always a joy to watch my family and friends enjoy these dumplings, their smiles and compliments making all the effort worthwhile.

A Tradition to Cherish

Japanese Pork Dumplings are more than just a dish; they are a connection to my heritage and a way to create lasting memories with loved ones. Whether it’s for a special occasion or a simple family dinner, these dumplings bring warmth and joy to the table. I encourage you to try making Japanese Pork Dumplings, to experience the pleasure of creating something delicious and sharing it with those you care about. The tradition of making and enjoying these dumplings is one I hope to pass down to future generations, keeping the love and flavor alive.

Chef’s Notes- Japanese Pork Dumplings

• Drain the Cabbage Well: Squeeze out excess water from the cabbage to avoid a soggy filling.
• High-Fat Ground Pork: Using ground pork with a higher fat content keeps the filling juicy and flavorful.
• Alternative Fillings: Experiment with different fillings like shrimp, chicken, or vegetables to suit different tastes and dietary preferences.
• Proper Sealing: Ensure the edges are sealed tightly to prevent the filling from leaking during cooking.
• Pre-Make and Freeze: These dumplings freeze well. Prepare a batch, freeze them on a tray, and transfer to a freezer bag for a quick meal later.
• Even Cooking: Avoid overcrowding the pan to ensure even cooking and browning of the dumplings.
• Dipping Sauce Variations: Customize the dipping sauce with ingredients like grated ginger, sesame oil, or green onions for added flavor.

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Japanese Pork Dumplings

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Course: Appetizer, Side DishCuisine: JapaneseDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

72

kcal

Resting Time

20

minutes

Total time

1

hour 

5

minutes

Dive into the world of Japanese cuisine with these mouthwatering pork dumplings! This recipe, inspired by traditional Gyoza, is perfect for an appetizer or side dish. With a savory filling of ground pork, finely chopped cabbage, and aromatic garlic chives, these dumplings are sure to impress. Follow the simple steps to create these delightful bites, and don’t forget the dipping sauce for an extra burst of flavor!

Ingredients

• Filling

• green cabbage finely chopped

• 1 teaspoon salt (divided)

• 1 pound ground pork (preferably with higher fat content)

• 1 cup garlic chives finely chopped (or substitute with regular chives and an extra garlic clove)

• 1 garlic clove minced

• 1 teaspoon freshly grated ginger

• 1 teaspoon sesame oil

• 1 tablespoon cornstarch

• 2 teaspoons soy sauce

• Gyoza

• 1 teaspoon cornstarch (for dusting tray)

• 40-45 round wonton wrappers (Gyoza wrappers)

• 3 tablespoons vegetable oil (or any cooking oil)

• Dipping Sauce

• Soy sauce

• Rice wine vinegar

• Chili oil (Rayu)

Directions

• Prepare Cabbage: Combine the finely chopped cabbage with 1/2 teaspoon of salt in a small bowl. Let it sit for about 20 minutes to allow the cabbage to soften.
• Mix Filling: In a large mixing bowl, combine the ground pork, garlic chives, minced garlic, grated ginger, sesame oil, cornstarch, soy sauce, and the remaining 1/2 teaspoon of salt. Squeeze out any excess water from the cabbage and add it to the bowl. Mix everything thoroughly using your hands.
• Prepare Wrappers: Lightly dust a baking tray with cornstarch. Place a gyoza wrapper on your palm and wet the edges with water using your finger. Place about 1 tablespoon of the filling in the center of the wrapper. Fold the wrapper over and create pleats along the edge to seal it tightly. Place the sealed dumpling on the prepared tray. Repeat with the remaining wrappers and filling.
• Cook Dumplings: Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium-high heat. Arrange about 12 dumplings in the pan so they are slightly overlapping. Cook until the bottoms are golden brown. Pour 1/3 cup of water into the pan and cover with a lid. Cook until the water evaporates and the wrappers become slightly translucent on top (about 3-4 minutes). Transfer the dumplings to a plate with the golden side up.
• Serve: Serve the dumplings hot with dipping sauce made from equal parts soy sauce and rice wine vinegar with a splash of chili oil.

Equipment

• chef’s knife
• cutting board
• Mixing bowls
• measuring cups and spoons
• nonstick pan

Nutrition Facts

• Calories: 72kcal
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 150mg
• Potassium: 50mg
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 0g
• Protein: 4g
• Vitamin A: 0IU
• Vitamin C: 2mg
• Calcium: 1mg
• Iron: 2mg

FAQ- Japanese Pork Dumplings

Can I use store-bought wrappers for the dumplings?

Yes, store-bought gyoza or wonton wrappers work perfectly for this recipe.

How can I prevent the dumplings from sticking to the pan?

Use a nonstick pan and ensure the bottom of the dumplings is well-coated with oil before adding water for steaming.

Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until ready to use.

What can I do if the dumplings fall apart while cooking?

Make sure the edges are sealed tightly and avoid overfilling the wrappers. A light dusting of cornstarch on the tray can also help.

Can I bake these dumplings instead of frying and steaming them?

Yes, you can bake the dumplings. Preheat the oven to 400°F (200°C), arrange the dumplings on a parchment-lined baking sheet, brush them with oil, and bake for 15-20 minutes or until golden brown.