Japanese Pork Gyoza with Crispy Lace

Ingredients

• 1 pound Ground pork (70% lean, 30% fat)
• 2 cups Napa cabbage, finely minced and squeezed dry
• 0.5 cup Garlic chives (Nira), finely chopped
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Soy sauce (Shoyu)
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Sake
• 30 pieces Gyoza wrappers (thin style)
• 1.5 teaspoons Potato starch (for the lace)
• 1.5 teaspoons All-purpose flour (for the lace)
• 150 ml Warm water (for the lace)
• 2 tablespoons Neutral oil (Grapeseed or Vegetable)

Instructions

1. 1

   In a large bowl, combine ground pork, minced cabbage, chives, ginger, soy sauce, sake, and sesame oil; knead vigorously until the mixture becomes pale and tacky (emulsified).

2. 2

   Place a gyoza wrapper in your palm, add one tablespoon of filling, moisten the edge with water, and create 6-8 tight pleats, pressing firmly to seal without trapping air.

3. 3

   Whisk the potato starch, flour, and 150ml of warm water in a small jug until completely smooth; this 'slurry' will create the crispy lace (hane).

4. 4

   Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat and arrange the gyoza in a circular pattern, frying for 2 minutes until the bottoms are golden.

5. 5

   Give the starch slurry a final whisk and pour it directly into the hot pan, ensuring it flows between all the dumplings, then immediately cover with a tight lid.

6. 6

   Steam for 5-6 minutes on medium heat until the pork is fully cooked and the liquid has turned into a translucent, bubbling film.

7. 7

   Remove the lid and continue cooking for 2-3 minutes to allow the moisture to evaporate completely until the starch film turns golden brown and brittle.

8. 8

   Carefully place a large flat plate over the skillet and invert the pan in one swift motion so the gyoza land on the plate with the crispy lace facing up.