Kkenji_noodles
Tonkotsu Ramen
18-hour pork bone broth. Creamy, rich, cloudy white. This is a weekend project, not a weeknight dinner. Worth every hour.
JapaneseRamenSoup
212 taste tests1 tweaks
1 tweaks·Latest: Initial commit
NameLast tweakUpdated
filling
2mo agoingredients.json
2mo agoinstructions.md
2mo agowrapping
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Pork and Cabbage Gyoza
Crispy bottom, steamed top, juicy inside. The potsticker technique makes them perfect every time.
JapanesePorkQuick (30 min)
ingredients.json
4 servings
Filling
- 300 gGround pork
- 200 gNapa cabbage, finely shredded, salted and squeezed dry
- 1 tbspGinger, grated
- 3 clovesGarlic, minced
- 2 tbspSoy sauce
- 1 tbspSesame oil
- 1 tbspMirin
- ½ tspWhite pepper
Wrapping & Cooking
- 40 piecesGyoza wrappers
- 2 tbspNeutral oil
- 80 mlWater
instructions.md
- 1
Toss cabbage with 1 tsp salt. Leave 15 minutes, then squeeze out as much liquid as possible with your hands. This prevents soggy gyoza.
- 2
Mix pork, squeezed cabbage, ginger, garlic, soy sauce, sesame oil, mirin, and white pepper. Mix vigorously in one direction for 2 minutes — this develops the protein and makes the filling cohesive.
- 3
Refrigerate filling for 30 minutes.
- 4
Place 1 tsp filling in center of each wrapper. Wet the edge with water. Pleat one side and press to seal, making 5-6 pleats. Stand them on their flat base.
- 5
Heat oil in a non-stick pan over medium-high heat. Add gyoza flat-side down in a single layer. Cook 2-3 minutes until bases are deep golden.
- 6
Pour in water carefully (it will splatter). Cover immediately. Steam 3 minutes.
- 7
Remove lid, let remaining water evaporate. The bases will crisp up again. Slide onto a plate, crispy side up.
- 8
Serve with dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, chili oil to taste.
⚡macros.jsonper serving · 4 servings
420kcalCalories
24gProtein
44gCarbs
16gFat
3gFiber
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