AuthorMartinRemove the core from the cabbage leaves and cut into fine julienne (thin strips).
Sprinkle the chopped cabbage with 1 teaspoon of fine salt and mix with your hands until the cabbage becomes soft. Let it sit for 5 minutes.
Cut the fish fillet into small cubes, place them in a bowl, and add 1 teaspoon of cornstarch and 2 tablespoons of water. Mix well for a few minutes until the fish turns into a paste.
Squeeze the salted cabbage to remove excess water and add it to the fish mixture.
Cut the spring onions into small pieces and add them to the bowl.
Add the grated ginger and garlic.
Season with soy sauce, sesame oil, and rice vinegar. Add a bit of freshly ground black pepper.
Knead the mixture with your hands until everything is well combined and forms a sticky mass.
Take a gyoza wrapper and place it in the palm of your hand.
Put a small amount (about 2 teaspoons) of the filling in the center of the wrapper.
Dip a finger in a bowl of water and trace a circle around the outer edge of the wrapper to moisten it.
Fold the wrapper in half over the filling. Using your left thumb and index finger, make a pleat about every 1 cm along the top back edge of the gyoza wrapper and press it against the front part. After each pleat is made, pinch it together with your right hand using your thumb and index finger. Continue making pleats to the left, pinching each one together as you go to form the gyoza into a half-moon shape.
Heat some oil in a large non-stick pan over medium heat. When the pan is hot, place the gyoza in a circle, flat side down. Fry until the bottoms of the gyoza turn golden brown.
Add 100 ml of water and quickly cover the pan with a lid. Steam the gyoza for 3 minutes.
Remove the lid to let the remaining water evaporate and add 1 tablespoon of sesame oil.
Continue frying uncovered until the bottoms of the gyoza are golden brown and crispy.
Ingredients
Directions
Remove the core from the cabbage leaves and cut into fine julienne (thin strips).
Sprinkle the chopped cabbage with 1 teaspoon of fine salt and mix with your hands until the cabbage becomes soft. Let it sit for 5 minutes.
Cut the fish fillet into small cubes, place them in a bowl, and add 1 teaspoon of cornstarch and 2 tablespoons of water. Mix well for a few minutes until the fish turns into a paste.
Squeeze the salted cabbage to remove excess water and add it to the fish mixture.
Cut the spring onions into small pieces and add them to the bowl.
Add the grated ginger and garlic.
Season with soy sauce, sesame oil, and rice vinegar. Add a bit of freshly ground black pepper.
Knead the mixture with your hands until everything is well combined and forms a sticky mass.
Take a gyoza wrapper and place it in the palm of your hand.
Put a small amount (about 2 teaspoons) of the filling in the center of the wrapper.
Dip a finger in a bowl of water and trace a circle around the outer edge of the wrapper to moisten it.
Fold the wrapper in half over the filling. Using your left thumb and index finger, make a pleat about every 1 cm along the top back edge of the gyoza wrapper and press it against the front part. After each pleat is made, pinch it together with your right hand using your thumb and index finger. Continue making pleats to the left, pinching each one together as you go to form the gyoza into a half-moon shape.
Heat some oil in a large non-stick pan over medium heat. When the pan is hot, place the gyoza in a circle, flat side down. Fry until the bottoms of the gyoza turn golden brown.
Add 100 ml of water and quickly cover the pan with a lid. Steam the gyoza for 3 minutes.
Remove the lid to let the remaining water evaporate and add 1 tablespoon of sesame oil.
Continue frying uncovered until the bottoms of the gyoza are golden brown and crispy.
