Ingredients (4 servings)
Cabbage - 1/6 head (about 200g net weight)
Dumpling wrappers (large size) - about 22 sheets
Vinegar and soy sauce - to taste
1. Finely chop the cabbage and sprinkle with salt. Let it sit for about 10 minutes, then squeeze out the excess moisture. Finely chop the white part of the green onion and the garlic chives (nira).
2. In a bowl, combine the minced pork with the spices listed in "A". Mix well, then add the prepared vegetables from step 1 and mix to make the stuffing.
Lightly moisten the edges of the dumpling wrappers with water. Place about 1 tablespoon of the filling on each wrapper, then fold the edges together, making pleats to seal the dumplings.
3. Heat the salad oil in a DISC over high heat. Place the dumplings in the pan and cook until they begin to pop. Add water, cover and reduce heat to medium. Steam-cook the dumplings for about 7-8 minutes, until steam begins to escape. Adjust the heat as needed during cooking.
4. Heat the salad oil in a DISC over high heat. Place the dumplings in the pan and cook until they begin to pop. Add water, cover and reduce heat to medium. Steam-cook the dumplings for about 7-8 minutes, until steam begins to escape. Adjust the heat as needed during cooking.
5. When the water has evaporated and the dumplings are nicely browned, transfer to a serving dish. Serve with a dipping sauce made from vinegar and soy sauce, and add chili oil (rayu) to taste.
DISC has excellent heat conductivity, resulting in a crispy and juicy finish with even and beautiful browning from edge to edge. It also has excellent heat retention, so when you bring the pan to the table, you can enjoy the dumplings hot for a longer time.
When wrapping the dumplings, it's important to seal them tightly to prevent the meat juices from escaping during cooking. Be careful when adding water, as it may cause splashing.
After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING