SHAZAM!™ Shishito and Pork Gyoza
6SHAZAM!™ Shishito and Pork GyozaServes 6
3030 Mins 20 Mins 50 Mins
- 1 cup napa cabbage, finely shredded
- 1 tsp kosher salt
- 1/2 lb ground pork
- 2 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ tsp white pepper
- 1 tsp sugar
- 1 package round dumpling wrappers (or wonton wrappers)
- 1 (8oz) package Shazam!™ shishito peppers
- Canola oil, for pan frying
- ½ cup water
- Sesame seeds, for garnish (optional)
- Ponzu sauce, for dipping
- Combine cabbage and salt in a bowl and toss to combine. Transfer to a strainer and set it over a bowl bowl. Let stand at room temperature for 10-15 minutes.
- Transfer cabbage to a clean dish towel and wring out as much excess liquid as possible.
- In a large bowl, combine cabbage, ground pork, scallions, garlic, ginger, white pepper, and sugar.
- Place 1 teaspoon of filling in the center of a dumpling wrapper followed by 1 shishito pepper. Using clean water, wet the edge of one side of the wrapper with your fingertips then pinch together both sides of the wrapper just above the shishito pepper.
- Place gyoza on a parchment lined baking sheet and keep covered until ready to cook.
- Heat a nonstick pan over medium-high heat. Add canola oil. Add gyozas and cook until the bottoms are golden brown and crispy, approximately 1-2 minutes.
- Add ½ cup of water to the pan and cover. Allow dumplings to steam until cooked through, approximately 3 to 4 minutes.
- Remove from pan, sprinkle with sesame seeds, and serve with ponzu sauce.
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