Hot Thai Kitchen Gyoza
Meat Fill Ingredients
- White peppercorns (black is okay too)
- Garlic
- Ginger
- Napa cabbage
- Salt
- Ground pork (preferably not lean)
- Toasted sesame oil
- Soy sauce
- Dashi powder (optional but highly recommended; if not using add 1 tsp more soy sauce)
- Sugar
- Tapioca starch or cornstarch
- Garlic chives or green onions
- Dumpling wrappers, store bought
Sauce
Rice vinegar Soy sauce Sugar (optional, but Thai people like to add this to lessen the sharpness of the vinegar) A little drizzle of rayu (Japanese chili garlic oil, optional but highly recommend!) You can also use another chili oil of your choice.
Instructions
- Pound the garlic, white peppercorns, and ginger into a paste.
- Separate the stems from the leaves of napa cabbage.
- Finely dice the stems.
- Chop the leaves into ribbons.
- Saute the herb paste until aromatic, then add the napa cabbage stems.
- Cook until the stems are soft and looks like a thick paste.
- Add the napa cabbage leaves and cook until the leaves are wilted and the mixture is mostly dry.