Dairy-Free Gyoza (Japanese Dumplings) with Dipping Sauce

Instructions

1. 1In a large bowl, combine the about 450 g ground pork, 1 cup shredded cabbage, 3 chopped green onions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp gluten-free soy sauce, and 1 tbsp sesame oil. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay one of the 40 gyoza wrappers flat on your palm. Place about 1 tablespoon of the pork and cabbage filling in the center of the wrapper.
3. 3Dip your finger in a small bowl of water and moisten the outer edges of the gyoza wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly together to seal. For a decorative finish, create small pleats along one side of the sealed edge.
4. 4Place a 30.48 cm skillet over medium heat. Add the 2 tbsp vegetable oil and let it heat until shimmering, about 1 minute.
5. 5Carefully arrange the filled gyoza in the hot skillet in a single layer, ensuring they do not touch. Cook for 3 to 4 minutes, or until the bottoms of the gyoza are a deep golden brown.
6. 6Pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid to trap the steam. Cook for 5 to 7 minutes, or until the water has completely evaporated and the gyoza wrappers are translucent and cooked through. The pork filling should reach an internal temperature of 71°C.
7. 7While the gyoza are steaming, prepare the dipping sauce. In a small bowl, whisk together the 2 tbsp rice vinegar, 1 tsp chili oil (if using), and 2 tbsp gluten-free soy sauce.
8. 8Serve the cooked gyoza immediately with the prepared dipping sauce on the side.

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