Nam Prik Pao Pork Gyoza

Nam Prik Pao Pork Gyoza

Recipe: Natallia Nice

Ingredients

Gyoza Filling

  • 1 lb Ground Pork
  • 2 Cups of Napa Cabbage, finely chopped
  • 2 cloves Garlic, minced
  • 2 Scallions, minced
  • 1 Tbsp. Sugar
  • 1-2 Tbsp. LifeSpice Nam Prik Pao seasoning, to taste
  • 1 Tbsp. Soy sauce (optional for depth)
  • 1 pack Gyoza Wrappers (about 40 pieces)

Dipping sauce

  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Soy Sauce
  • 1 tsp. Chili Oil (or more for heat)

Method

  1. In a large bowl, combine pork, Napa cabbage, minced garlic and scallions, sugar, Nam Prik Pao seasoning, and soy sauce. Mix thoroughly until the mixture is well combined and slightly sticky.
  2. Place a gyoza wrapper in your palm, and add about 1 teaspoon of filling in the center. Moisten the edges with water, fold in half, and pleat to seal.
  3. Heat a nonstick skillet over medium-high heat with a little oil. Add gyoza flat-side down and cook until the bottoms are golden brown.
  4. Add 1/4 cup water to the pan, cover, and steam for 3-4 minutes. Remove the lid and let the remaining water evaporate to re-crisp the bottoms.
  5. To make the dipping sauce, mix together rice vinegar, soy sauce, and chili oil in small bowl. Serve on the side with the gyozas. Enjoy!
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