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Kimi's Pork Gyoza




Source of Recipe


James McDevitt, executive chef, Budo


List of Ingredients




1 1/2 pounds ground pork
1/2 head Napa cabbage, finely shredded
1 Tbsp. minced garlic
3 Tbsp. peeled & grated ginger
1 large carrot, peeled & grated
1/4 bunch scallions, finely sliced
2 Tbsp. miso paste
1 Tbsp. sugar
Salt and pepper, to taste
Canola oil

Recipe



Combine all ingredients together in a bowl.

Fill each gyoza wrapper with 1 teaspoonful of the filling. Fold both sides up to
form a semicircle, pinching the corners and pleating the top to seal.
Refrigerate until ready to use.

Using a sauté pan with a lid add a little oil and sear gyozas on one side, until
bottoms are slightly crisp. Flip over add a little water and cover with the lid.
Let steam on low heat until cooked about 1-2 minutes. Repeat the process until
all gyozas have been cooked.

Serve with curried mustard sauce and watercress salad.

This recipe will make up to 100 potstickers, depending on how much filling you
place in each wrapper. This is enough to serve 15-20 people as an appetizer, or
to satisfy a hungry crowd at your next party or potluck.


Curried Mustard Sauce

2 Tbsp. curry powder
1 Tbsp. canola oil
4 shallots, thinly sliced
1/4 cup sliced ginger
2 cups mirin
2 cups sake
1/2 cup orange juice
2 Tbsp. Dijion mustard
1 Tbsp. lemon juice
1 Tbsp. butter
Salt, to taste

Toast curry in a dry pan.

Heat oil in another pan and sweat ginger and shallots. Add mirin, sake, orange
juice and toasted curry powder. Reduce by one-third. Strain.

Add lemon juice and mustard. Season. Whisk in butter at the end. Keep warm.