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SHAZAM!™ Shishito and Pork Gyoza

Serves

6

Prep Mins

30

Cooking Mins

20

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Ingredients

  • 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

Directions

  • 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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