- 2 cups cabbage, shredded or very finely chopped
- 1 large carrot, shredded
- 2 stalks celery, minced (yes, minced.)
- 2 leeks, white and green parts, minced *Update: after hearing from readers, I forgot to mention that Japanese leeks can be somewhat smaller than American grown. Plan for about 3/4 to 1 full cup, depending on your taste.
- 1 pound ground chicken
- 2 heaping teaspoons ground ginger
- 1 teaspoon garlic powder (about 3 minced fresh cloves)
- 2 tablespoons soy sauce
- 1 tablespoon Mirin
- 1 egg
- 1/2 teaspoon togarashi (Japanese chili spice. Substitute red pepper flakes if you can't find it)
- 1 teaspoon sesame oil
- 40-50 gyoza wrappers (or egg roll wrappers cut into 4" diameter circles)
- small bowl of water
- salt and oil, for cooking
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon togarashi
- 3/4 teaspoon mirin
- 1 teaspoon sesame oil
- 1 green onion, green part minced
Place the cabbage in a large bowl and toss with a few large pinches of salt. Allow this to sit for about 15 minutes. While this sits prepare the dipping sauce and store in refrigerator until the gyoza are ready. Squeeze out any excess liquid with paper towels and return to the bowl. Add in the rest of the ingredients except the wrappers. With your clean fingers, mix very well. Wash your hands and prepare the wrappers. Work one by one to prevent wrappers from drying out. For a 4" diameter wrapper, place about 2 teaspoons of filling in the center. Dip your finger into the water and trace around the outer edge of the wrapper circle.
Thinking of the wrapper as a clock, bring 12 and 6 together and pinch lightly together. Hold that center pinch with your left fingers, and use your right hand to pleat the right side of the wrapper. Turn gyoza 180° and repeat the pleat on the current right side. Place on cookie sheet and repeat with the rest of the filling and wrappers, until you run out of one.
Heat a large skillet over medium-high heat. Add a few tablespoons of canola or olive oil. Once it is shimmering, add a few gyoza to the skillet, setting them on their flat bottoms, with the pleated edges pointed up. Make sure to not add too many or they'll be overcrowded and will be soggy. Pan fry for about 3 minutes, until the bottoms are brown and bubbly. If you like crunch, turn them on one "side" and pan fry for another minute or so to crisp the side. Add about 1/4 cup water to the pan and quickly cover with a tight fitting lid. Turn the heat to low and steam for about 4 minutes. The gyoza are ready to eat when the dumpling is plumped up and shiny from the steaming. Just to be safe, cut one open to make sure the chicken is cooked through. Cook in batches if you're making a lot of the gyoza.