Delicious homemade gyoza. Flavorful because of aromatics combined with @spicetribe Kissed by Binchotan blend, a Japanese chili blend that really makes these pop. Dipped in sweet plum sauce or honey sweetened soy sauce, it’s a combination you’ll never get tired of! Who can resist a dumpling am I right? Serve it for New Years, or these in between days and have the whole family help to make them

Serving Size: 48

Ingredients

• 1 kg round dumpling wrappers

FOR THE FILLING

• 1 lb ground chicken or pork
• 1 tsp salt
• A couple of cracks freshly cracked Late Harvest Black Peppercorns (@spicetribe because they are so fresh!)
• 2 Tbsp dark soy sauce
• 1 Tbsp freshly minced ginger
• 1 Tbsp freshly minced garlic
• 1/4 cup chopped scallions
• 1 cup finely chopped cabbage
• 1 tsp sesame oil
• 1 tsp Kissed by Binchotan Japanese Chile Blend

Add All Products

Directions

1. Combine all filling ingredients and put into the refrigerator until ready to use.
2. Place a few dumpling wrappers in a row on your cutting board.
3. Add 1 tsp filling to the center of each wrapper.
4. Use your fingers to spread a little clean water around the edges of your dumpling
5. Carefully fold over the wrapper, picking it up and making pleats to seal the dumplings.
6. Repeat until all the filling is used.

TO COOK

1. Heat skillet to medium with 1 tbsp vegetable oil.
2. Place dumplings in, standing up (with pleats upward).
3. Cook for 2-3 mnutes until golden on the bottom, then pour 1/4 cup water and place the lid on the skillet.
4. Allow the dumplings to steam – you’ll know when they are done when the skin is slightly transluscent and the water has evaporated.
5. Serve immediately with plum sauce and chopped scallions, or an equal combination of soy sauce combined with honey and sesame seeds.