- 3/4 pound ground pork
- 2 teaspoon soy sauce
- 1/2 teaspoon garlic chile sauce (Sambal Oelek)
- 1/4 cup thinly sliced green onions
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime zest
- 1/4 teaspoon white pepper
- 1 teaspoon sugar
- 1 large egg, lightly beaten
- 18 round gyoza skins
- Cooking spray
- * a few whole Napa cabbage leaves or lettuce leaves
- 1 cup store bought kimchi
- 2 tablespoons garlic chile sauce (Sambal Oelek)
- 2 teaspoons dark sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons lime juice
- 2 tablespoons water
How to Make It
Combine pork, soy sauce, ½ tsp. garlic chile sauce and next 7 ingredients in a medium size mixing bowl. Stir gently till well mixed.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon 2 rounded teaspoon pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.
Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Serve dumplings tossed with Kimchi-Chile Sauce, then stack into tiny bowls, jars or plates to look like brains.
For Kimchi-Chile sauce:
- Process all ingredients in a food processor till chunky-smooth. Serve immediately.