John Sugimura is the co-owner of PinKU Japanese Street Food. He says there is a universal enthusiasm for Gyozas, which are dumplings. His restaurant– PinKU Japanese Street Food makes homemade-daily-by hand-never frozen Gyozas and he stopped by to show us how to make them.
1 Pound Hormel Lean Ground Pork
1/2 cup Nira diced garlic chive
1/2 cup Minced green cabbage
1.5 Tablespoons Minced garlic
1.5 Tablespoons ginger
3 Tablespoons Granulated sugar
1/2 Tablespoon Morton iodized salt
3 Tablespoons JFC Katakuriko potato starch
1/2 Tablespoon S&B Sansho ground green Japanese pepper blend
3 Tablespoons Kadoya pure sesame oil
1 Tablespoon Kikkoman soy sauce
Measure vegetable, dry, and wet ingredients into a large bowl. Mix, then add pork.
Mix all ingredients together thoroughly.
Separate small amounts of the filling into separate labeled containers.
Cover and refrigerate immediately; remove from cooler in small batches.
Ginger Garlic Soy Sauce
1 1/8 cup Kikkoman soy sauce
3/4 cup Maruikan genuine brewed rice vinegar
2 Tablespoons Kadoya pure sesame oil
1/2 Tablespoon S&B La-Yu chili oil
2 Tablespoons Minced ginger
2 Tablespoons Minced garlic
1 Tablespoon crushed red pepper flakes
Mix all ingredients together and portion into labeled bottles.
Be careful to stir while pouring to ensure an even mixture in each bottle.
1. Place 2 tsp pork filling on JFC Myojo gyoza wrapper
2. Close wrapper with center pinch and two fold to the left and right with pork filling in the middle
3. Seal wrapper with water and Katakuriko potato starch
4. Place five gyoza on hot, vegetable oiled griddle with pleats forward and pointing up
5. Drizzle gyoza with five milliliters Kadoya pure sesame oil; drizzle grill with fifteen milliliters water to create steam and cover gyoza with lid to trap the steam
6. Cook until bottom of gyoza is golden and internal temperature is 165 degrees
7. Garnish evenly on bottom of gyoza 15 grams petite shredded purple cabbage; shred purple cabbage using the Benriner mandolin; mitigate gas by soaking at least 30 minutes; rinse, drain and spin dry; reconstitute by chilling
8. Place steamed and grilled gyoza with bottom/golden crispy side
9. Evenly garnish gyoza with 2 Tablespoons of garlic ginger soy
10. Top all styles with 10 grams green onions prepared by slicing
consistently to one sixteenth per inch; mitigate gas by soaking at
least 30 minutes, rinse and drain; in a clean tea towel squeeze out
water; reconstitute by chilling
11. One red radish wheel or watermelon radish one eighth wheel on side; slice red radish wheel using the Benriner mandolin; soak at least 30 minutes and air dry; reconstitute by chilling