Chinese Vs. Japanese Dumplings Recipes | Chef Joshua Weissman
Joshua Weissman's deep dive into the differences between Chinese and Japanese dumplings. Which one is tastier?
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Cooking tools:
- Kitchen scale
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Pot
- Steamer basket
- Spoon
Ingredients
- Gyoza Wrappers
- 3/4 lb (340g) ground pork, ideally high fat content
- 2 green cabbage leaves, very finely chopped
- 3 green onions, thinly sliced and finely chopped
- 1 tsp (3g) toasted sesame oil
- 2 tsp (8g) mirin
- 1 Tbsp (14g) soy sauce
- 3/4 tsp (5g) fine sea salt
- 2 cloves garlic, grated
- 2-inch knob ginger, peeled & grated
- 1 1/2 Tbsp (13g) vegetable oil
- 1/4 cup (59g) water
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