HERE WE GYOZA AGAIN with those cheeky recipe titles 

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LEARN HOW TO MAKE A CRISPY PAN SEARED GYOZA RECIPE RIGHT AT HOME!
LAY HO MA! There's nothing more magical than crispy pan seared dumplings. These little pillows of deliciousness are incredibly easy to make and are bursting with flavour. Join me in this episode and learn how to make a crispy pan seared gyoza recipe restaurant style right in the comfort of your very own home. Let's begin
Ingredients:
medium piece ginger
2 pieces garlic
3 sticks green onion
225g nappa cabbage (5 cups)
1 tbsp + 1 tsp chili oil
pinch of crushed chili flakes
150g Omni Pork Ground (1 cup)
18 dumpling wrappers
drizzle of avocado oil
1/4 cup water
1 1/2 tbsp soy sauce
1 tsp rice vinegar
1 tsp toasted sesame seeds
Directions:
1. Grate the ginger and garlic into a large mixing bowl. Finely chop the green onions and add to the mixing bowl
2. Finely chop the nappa cabbage
3. Heat up a non-stick pan to medium heat. Add 1 tbsp of chili oil followed by the nappa cabbage. Sauté for 4-5min
4. Transfer the nappa cabbage to the mixing bowl. Add the crushed chili flakes along with the Omni Pork Ground. Mix well
5. Have a small cup of water ready before making the dumplings. Place a generous tsp of filling in the middle of the wrapper. Then, line the edges with a little bit of water
6. Close the dumpling by firmly pleating the edges together. Firmly press the dumpling onto the cutting board to create it’s iconic crescent shape. Repeat from step 5 to make the rest of the dumplings
7. Heat up a non-stick pan to medium heat. Add a drizzle of avocado oil
8. When the oil begins to smoke, place in the dumplings and let them sear for 1-2min. Then, add the ¼ cup of water into the pan but have a lid ready to cover immediately
9. Let the dumplings steam for about 2-3min. Then, remove the lid and let the dumplings sear for another 30sec. Turn off the heat
10. Making the dipping sauce by combining the soy sauce, rice vinegar, and the remaining chili oil
11. Plate the gyoza and garnish with toasted sesame seeds and freshly chopped green onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RU-vid chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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