Gyoza japonais

03 — Method

1. Shred the 200 g (7 oz) napa cabbage VERY finely with a chef's knife. Salt it GENEROUSLY (1 tsp) and let it DRAIN in a colander for 30 MINUTES. This is ESSENTIAL to avoid soggy gyoza.
2. Squeeze the cabbage between your palms to get out as MUCH water as possible, so the filling isn't watery.
3. Peel and chop the 4 garlic cloves VERY FINELY. Finely grate the 3 cm (1¼ in) piece of peeled fresh ginger. Thinly slice the 5 scallions.
4. In the large bowl, combine the 400 g (14 oz) ground pork, squeezed cabbage, roughly chopped bean sprouts, scallions, garlic, ginger, toasted sesame oil, soy sauce, sake, mirin, sugar and salt for the filling.
5. Mix VIGOROUSLY by hand for 5 minutes until the filling binds. Refrigerate 30 minutes so the flavors develop.
6. Shape the gyoza: put 1 heaping tsp of filling in the center of each wrapper. Moisten the edge with a little water using a brush or your finger. Fold into a half-moon, pleating the top edge as you pinch it closed.
7. Pleating is the signature of gyoza. Practice on a few before making the whole batch of 40.
8. Heat 5 tbsp oil in the large nonstick skillet. Brown the gyoza flat side down for 3 minutes over high heat. Pour in 200 ml (¾ cup + 1 tbsp) water, cover IMMEDIATELY and cook 8 minutes over low heat. Uncover and cook 3 more minutes until the water evaporates.