Vermicular | Pan-Fried Gyoza Dumplings

Name: Vermicular | Pan-Fried Gyoza Dumplings
Ingredients: ⅓ lb (150 g) ground pork; ½ teaspoon kosher salt, divided; ⅛ cabbage, chopped; 1 clove garlic, grated; 1” piece fresh ginger, peeled and grated; 1 tablespoon sake; 1 tablespoon soy sauce; 1 tablespoon lard; 1 teaspoon oyster sauce; 1 teaspoon sugar; ½ bunch garlic chives, chopped into ¼” pieces; ⅛ oz (5 g) dried wood ear mushroom, reconstituted in water, drained and coarsely chopped; 30 gyoza wrappers; 1 tablespoon vegetable oil, divided; 1 teaspoon sesame oil, divided; 2 tablespoons all-purpose flour, dissolved in 2 teaspoons water

www.vermicular.us

⅓ lb (150 g) ground pork ½ teaspoon kosher salt, divided ⅛ cabbage, chopped Sauce Mixture 1 clove garlic, grated 1” piece fresh ginger, peeled and…

Keywords

Vermicular
Musui
Kamado
Oven Pot
Vermicular Frying Pan
Oven-Safe Skillet
Japanese cookware
Japanese cast iron
Premium cast iron
Enameled cast iron
Lightweight cast iron
Japanese rice cooker
Japanese recipes

View Original

Share this recipe:

Ingredients

⅓ lb (150 g) ground pork
½ teaspoon kosher salt, divided
⅛ cabbage, chopped
1 clove garlic, grated
1” piece fresh ginger, peeled and grated
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon lard
1 teaspoon oyster sauce
1 teaspoon sugar
½ bunch garlic chives, chopped into ¼” pieces
⅛ oz (5 g) dried wood ear mushroom, reconstituted in water, drained and coarsely chopped
30 gyoza wrappers
1 tablespoon vegetable oil, divided
1 teaspoon sesame oil, divided
2 tablespoons all-purpose flour, dissolved in 2 teaspoons water