Japanese Guza Dumplings

From a YouTube video Watch the original

Ingredients

• 1 pound ground pork
• 1 pound cabbage
• Garlic chives or scallions
• Garlic cloves
• Ginger
• Salt
• White pepper
• Sugar
• Dumpling skins

Instructions

1. Chop cabbage and sprinkle with salt to draw out excess moisture. Set aside for 15 minutes.
2. Finely chop garlic chives or scallions. Optionally blanch for milder flavor.
3. Combine ground pork, chopped chives, garlic, ginger, salt, white pepper, and sugar in a bowl.
4. Squeeze excess moisture from cabbage using a potato ricer or kitchen towel.
5. Mix pork mixture with cabbage, kneading to ensure proteins bind together.
6. Fill dumpling skins with the mixture, pleating the edges for a crescent shape.
7. Freeze dumplings on a tray for a couple of hours.
8. Cook dumplings pot-sticker style: fry bottoms until crispy, then add water to steam until cooked through.
9. Serve hot with a dipping sauce of soy sauce and rice vinegar. Enjoy!

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