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Napa Cabbage Gyoza with Miso Dipping Sauce

Name: Napa Cabbage Gyoza with Miso Dipping Sauce
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 80
Ingredients: 1½ lb napa cabbage (½ medium head); 1 tsp Diamond Crystal kosher salt (for salting the napa cabbage); 1 lb ground pork; 2 oz garlic chives (Chinese chives or Nira) (roughly the same amount as 4 green onions); 2 green onions/scallions; For the Filling Seasonings:; 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob); 1 clove garlic (large); 1 Tbsp sake (to remove the pork‘s gamey taste; optional); 1 Tbsp miso (use twice as much if you skip the miso dipping sauce; I used Hikari Miso's Organic Miso 3 Year Aged); 1 Tbsp soy sauce; 1 Tbsp potato starch or cornstarch; 1 Tbsp toasted sesame oil; ¼ tsp freshly ground black pepper; For Wrapping:; 1½ packages gyoza wrappers (roughly 80 wrappers; each brand has a different count per pack; I used 1½ packages at 10 oz/284 g per pack); 2 Tbsp potato starch or cornstarch (for dusting the baking sheet); For Frying Each Batch:; 1 Tbsp neutral oil; 4 Tbsp water; 1 tsp toasted sesame oil; For the Miso Dipping Sauce:; 3 Tbsp miso (I used Hikari Miso‘s Organic Miso 3 Year Aged); 3 Tbsp soy sauce; 3 Tbsp rice vinegar (unseasoned); 1 Tbsp sugar; ½ Tbsp la-yu (Japanese chili oil) (optional; Japanese chili oil is not too spicy; you can make my Homemade La-yu)

Prep Time

Cook Time

30m

Total Time

1h 30m

This delicious Napa Cabbage Gyoza with Miso Dipping Sauce recipe features a savory blend of napa cabbage, ground pork, and seasonings wrapped in gyoza wrappers, then pan-fried to perfection. Serve with a delectable miso dipping sauce for an irresistible appetizer or main dish.

Gyoza

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Recipe Options

Ingredients

Servings: 80

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1½ lb napa cabbage (½ medium head)

1 tsp Diamond Crystal kosher salt (for salting the napa cabbage)

2 oz garlic chives (Chinese chives or Nira) (roughly the same amount as 4 green onions)

2 green onions/scallions

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

1 clove garlic (large)

1 Tbsp sake (to remove the pork‘s gamey taste; optional)

1 Tbsp miso (use twice as much if you skip the miso dipping sauce; I used Hikari Miso's Organic Miso 3 Year Aged)

1 Tbsp potato starch or cornstarch

1 Tbsp toasted sesame oil

¼ tsp freshly ground black pepper

1½ packages gyoza wrappers (roughly 80 wrappers; each brand has a different count per pack; I used 1½ packages at 10 oz/284 g per pack)

2 Tbsp potato starch or cornstarch (for dusting the baking sheet)

1 tsp toasted sesame oil

3 Tbsp miso (I used Hikari Miso‘s Organic Miso 3 Year Aged)

3 Tbsp rice vinegar (unseasoned)

½ Tbsp la-yu (Japanese chili oil) (optional; Japanese chili oil is not too spicy; you can make my Homemade La-yu)

Napa Cabbage Gyoza with Miso Dipping Sauce

Ingredients

For The Filling Seasonings

For Wrapping

For Frying Each Batch

For The Miso Dipping Sauce

Steps

Nutrition Facts

Napa Cabbage Gyoza with Miso Dipping Sauce

Ingredients

For The Filling Seasonings

For Wrapping

For Frying Each Batch

For The Miso Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts