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Pork and Shrimp Gyoza Filling (Japanese Style)

MAKES 2 CUPS Like most Japanese dumpling fillings, this one includes garlic and pepper to add a little bite.

Ingredients

  • 2 cups lightly packed, finely chopped napa cabbage
  • Kosher salt
  • 2 cloves garlic, minced and crushed into a paste
  • 1 teaspoon grated or 1 tablespoon finely minced peeled fresh ginger
  • 2 tablespoons chopped green onions, white and green parts, or Chinese chives
  • 6 ounces ground pork, coarsely chopped to loosen
  • 1/3 pound medium shrimp, shelled, deveined, and chopped
  • 1/4 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 1-1/2 tablespoons gluten-free soy sauce
  • 1 tablespoon sake
  • 1 teaspoon toasted sesame oil

Instructions

  1. In a large bowl, toss the cabbage with 1/2 teaspoon salt and let rest for 15 minutes. Drain in a fine-mesh strainer, rinse with water, and drain again. Squeeze the cabbage to remove more moisture.
  2. In a medium bowl, stir together the cabbage, garlic, ginger, green onions, pork, and shrimp and lightly mash so the ingredients start to form a filling.
  3. In a small bowl, stir together 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake, and sesame oil and pour over the cabbage mixture. Stir and fold the mixture until the pork is no longer in large chunks. Briskly stir to blend into a cohesive, thick mixture. Cover with plastic wrap and let rest at room temperature for 30 minutes before using to allow the flavors to develop.

GYOZA DIPPING SAUCE

  1. MAKES ABOUT 1/2 CUP In a small bowl, stir together 5 tablespoons gluten-free soy sauce, 2-1/2tablespoons unseasoned rice vinegar, and 1/2 to 1 teaspoon chili oil. Serve with a small side of Japanese hot mustard or Colman’s mustard.