Pan Fried Dumplings

If you find yourself in Northeast Minneapolis or flying out of Minneapolis St. Paul International Airport, be sure to visit PinKU Japanese Street Food.  Chef John Sugimura shows us how to make one of their top sellers at home.

1 pound Lean Ground Pork
120 grams diced garlic chive
105 grams minced green cabbage
1 ½ Tbsp minced garlic
1 ½ Tbsp minced ginger
3 Tbsp granulated sugar
½ Tbsp salt
3 Tbsp JFC Katakuriko potato starch
½ Tbsp S&B Sansho ground green Japanese pepper blend
3 Tbsp pure sesame oil
1 Tbsp soy sauce
JFC Myojo gyoza wrappers

Measure vegetable, dry, and wet ingredients into a large bowl. Mix, then add pork. Mix all ingredients together thoroughly. Separate small amounts of the filling into separate containers. Cover and refrigerate immediately. Remove from cooler in small batches.

  1. Place 12 grams pork filling on JFC Myojo gyoza wrapper
  2. Close wrapper with center pinch
  3. Seal wrapper with water and Katakuriko potato starch
  4. Place five gyoza on hot, vegetable oiled griddle
  5. Drizzle gyoza with five milliliters pure sesame oil; drizzle grill with 15 milliliters water to create steam and cover gyoza with lid to trap the steam
  6. Cook until bottom of gyoza is golden (internal temp is 165 degrees)


Ginger Garlic Soy Sauce

270 Milliliters soy sauce
180 Milliliters Maruikan genuine brewed rice vinegar
2 Tbsp pure sesame oil
½ Tbsp chili oil
2 Tbsp minced ginger
2 Tbsp minced garlic
1 Tbsp crushed red pepper flakes

Mix all ingredients together.

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