Japanese Gyoza vs. Taiwanese vs. Korean Kimchi Pork Dumplings

Japanese Gyoza: Pan-Fried Perfection

• 🇯🇵 Rie demonstrates making Japanese gyoza, a pan-fried dumpling, using a recipe from her mother and cookbook.
• 🐷 The filling features pork for juiciness, shiitake mushrooms, finely chopped cabbage, and garlic chives for a strong flavor.
• 🍶 Sake is used to remove odors from the meat, alongside soy sauce and sesame oil.
• 🥟 Pre-made wrappers are used, with a tip to only fill about a teaspoon and wet only half the border for easier folding, creating 4-5 pleats.
• 🌟 For an extra crispy texture, a "wing" is created using a flour and water slurry, pan-fried until golden, then steamed.
• 🥣 A dipping sauce is made with soy sauce, rice vinegar, and sesame oil.

Taiwanese Steamed Pork & Chive Dumplings

• 🇹🇼 Jasmine shares how to make Taiwanese night market-style steamed dumplings, a family tradition.
• 🌿 The filling combines ground pork, chives, green onions, and a seasoned paste of soy sauce, shaoxing wine, sesame oil, salt, white pepper, cornstarch, and ginger.
• 🥄 A cookie scoop is recommended for even filling distribution, ensuring consistent cooking.
• 🥟 Wrappers are wet on the edges, filled, and folded with pleats on each side, or a simpler restaurant-style fold is shown.
• 🌶️ Two dipping sauces are presented: one with sweet soy sauce, sesame oil, and crushed garlic; the other a hot and sour sauce with black vinegar, sugar, and chili oil.
• ♨️ Dumplings are steamed in a bamboo steamer lined with Napa cabbage for fragrance and to prevent sticking, cooked for 8-10 minutes until slightly translucent.

Korean Kimchi Pork Dumplings

• 🇰🇷 Joelle introduces Korean kimchi pork dumplings, a favorite for Lunar New Year and versatile for soup or on their own.
• 🍲 The filling uses pre-browned ground pork for better texture and to avoid raw meat, along with tofu, white onion, green onions, kimchi, shiitake mushrooms, and glass noodles (sweet potato noodles).
• 🍜 Seasonings include soy sauce, ginger, garlic, sesame oil, salt, and pepper, mixed by hand or using a food processor for convenience.
• 🥟 Round wrappers are used, with filling placed on the less floured side. A large "king mandu" fold is demonstrated by folding in half and pinching, then adding a small amount of water to seal and create a "hug" shape.
• 💧 Dumplings are boiled using a specific method: boil, add cold water, boil, add cold water, boil again, to achieve a chewy wrapper texture.
• 🥣 Served in beef broth with optional toppings like egg, seaweed, and green onions, or with a simple dipping sauce of soy sauce, green onions, and Korean red pepper flakes.