Kagoshima Black Pork & Yuzu Gyoza with Miso-Caramel Glaze

Instructions

1. 1

   Finely chop the napa cabbage, green onions, garlic, and ginger. Place the napa cabbage in a colander, sprinkle with a pinch of salt, and let it drain for 10 minutes to remove excess moisture. Squeeze out any remaining water with paper towels.

   ~15 min
2. 2

   In a large bowl, combine the ground Kagoshima black pork, drained napa cabbage, chopped green onions, minced garlic, grated ginger, yuzu zest, soy sauce, sake, sesame oil, and white pepper. Mix thoroughly until well combined. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

   ~10 min
3. 3

   To make the miso-caramel glaze, combine white miso paste, brown sugar, and mirin in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly. Stir in the butter until melted and incorporated. Remove from heat and set aside.

   ~10 min
4. 4

   To assemble the gyoza, place about 1 teaspoon of the pork filling in the center of each gyoza wrapper. Moisten the edge of the wrapper with water and fold it in half, pleating one side to create a sealed half-moon shape. Ensure the edges are firmly sealed.

   ~15 min
5. 5

   Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Arrange the gyoza in a single layer, ensuring they are not overcrowded. Cook for 2-3 minutes until the bottoms are golden brown.

   ~3 min
6. 6

   Carefully add the water to the hot pan, and immediately cover with a lid. Reduce the heat to medium-low and steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.

   ~7 min
7. 7

   Remove the lid and continue to cook for another 1-2 minutes to allow any remaining water to evaporate and crisp up the bottoms further.

   ~2 min
8. 8

   Using a pastry brush, generously brush the top of each hot gyoza with the prepared miso-caramel glaze. Serve immediately.

   ~3 min