Back
COOKING MODE
Chewy and Crisp Cucumber Boiled Dumplings
Step 1 / 12
0% Complete
1x
Loop
1
Combine 2 tablespoons ponzu, 2 teaspoons water, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds to make the sauce and set it aside.
Ponzu 2 tablespoons
Water 2 teaspoons
Sesame oil 1 teaspoon
Toasted sesame seeds 1 teaspoon
0:49
~2 min
Play Video
Previous
Next
Steps
Ingredients
1
Combine 2 tablespoons ponzu, 2 teaspoons water, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds to make the sauce and set it aside.
Ponzu 2 tablespoons
Water 2 teaspoons
Sesame oil 1 teaspoon
Toasted sesame seeds 1 teaspoon
0:49
~2 min
2
Trim both ends off 1 cucumber (100g) and shave the bumps off the sides with a knife.
1:00
~2 min
3
Cut the trimmed cucumber into fine 3mm dice.
1:08
~5 min
4
Once cut, sprinkle with 1/2 teaspoon salt and rub until the cucumber softens and releases its moisture.
1:18
~3 min
5
In a bowl, combine 100g ground pork, 1 teaspoon potato starch, 1 teaspoon sake, and 1 teaspoon each of grated garlic and ginger, and knead until sticky.
1:28
~3 min
6
Squeeze the salted cucumber by hand to remove the moisture thoroughly, then add it to the bowl of ground meat and mix. There is a generous amount of cucumber, so mix well until everything comes together evenly.
1:48
~3 min
7
Scoop the filling with a spoon and place it in the center of a gyoza wrapper, moisten the edge of the wrapper with water, fold it in half, and pinch the edges to seal.
2:14
~10 min
8
Once it forms a half-moon, dab water on one corner and roll the corners together to join them. It is easier if you hold the corners with your thumb and index finger while pressing your middle finger against the center and rolling it firmly.
2:28
~5 min
9
After wrapping them all, bring a generous amount of water to a boil in a deep frying pan or pot.
2:55
~5 min
10
Once the water boils, drop in the dumplings and boil for about 3 minutes. They are done when they puff up and float to the surface.
3:05
~3 min
11
When they are done, transfer them to a colander and drain.
3:27
~1 min
12
Arrange the drained dumplings on a plate and drizzle the prepared sauce over everything. Chili oil can be added to taste for extra flavor.
3:37
~1 min
1
Step 1
Combine 2 tablespoons ponzu, 2 teaspoons water, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds to make the sauce and set it aside.
Ponzu
2 tablespoons
Water
2 teaspoons
Sesame oil
1 teaspoon
Toasted sesame seeds
1 teaspoon
2
Step 2
Trim both ends off 1 cucumber (100g) and shave the bumps off the sides with a knife.
Cucumber
1 piece (100g)
3
Step 3
Cut the trimmed cucumber into fine 3mm dice.
Cucumber
1 piece (100g)
4
Step 4
Once cut, sprinkle with 1/2 teaspoon salt and rub until the cucumber softens and releases its moisture.
Cucumber
1 piece (100g)
Salt
1/2 teaspoon
5
Step 5
In a bowl, combine 100g ground pork, 1 teaspoon potato starch, 1 teaspoon sake, and 1 teaspoon each of grated garlic and ginger, and knead until sticky.
Ground pork
100g
Potato starch
1 teaspoon
Sake
1 teaspoon
Grated garlic
1 teaspoon
Grated ginger
1 teaspoon
6
Step 6
Squeeze the salted cucumber by hand to remove the moisture thoroughly, then add it to the bowl of ground meat and mix. There is a generous amount of cucumber, so mix well until everything comes together evenly.
Cucumber
1 piece (100g)
Ground pork
100g
Salt
1/2 teaspoon
Potato starch
1 teaspoon
Sake
1 teaspoon
Grated garlic
1 teaspoon
Grated ginger
1 teaspoon
7
Step 7
Scoop the filling with a spoon and place it in the center of a gyoza wrapper, moisten the edge of the wrapper with water, fold it in half, and pinch the edges to seal.
Cucumber
1 piece (100g)
Ground pork
100g
Salt
1/2 teaspoon
Potato starch
1 teaspoon
Sake
1 teaspoon
Grated garlic
1 teaspoon
Grated ginger
1 teaspoon
Gyoza wrappers
to taste
8
Step 8
Once it forms a half-moon, dab water on one corner and roll the corners together to join them. It is easier if you hold the corners with your thumb and index finger while pressing your middle finger against the center and rolling it firmly.
Gyoza wrappers
to taste
10
Step 10
Once the water boils, drop in the dumplings and boil for about 3 minutes. They are done when they puff up and float to the surface.
Gyoza wrappers
to taste
12
Step 12
Arrange the drained dumplings on a plate and drizzle the prepared sauce over everything. Chili oil can be added to taste for extra flavor.
Ponzu
2 tablespoons
Water
2 teaspoons
Sesame oil
1 teaspoon
Toasted sesame seeds
1 teaspoon
Chili oil
to taste
ADD NOTE
Add
TIMER
02
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Next
Chewy and Crisp Cucumber Boiled Dumplings — cook along with the video