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Garlic Chives (Nira)

These flat, mildly aromatic

leaves are a gyoza staple. An

Asian market with a decent

produce section should

have them. If you can’t find

them, you can substitute an

equal quantity of chopped

round chives or green onion

(scallion) greens, plus a little

crushed fresh garlic.

Celery

Celery adds freshness and crunch to your

filling. Cut a stick of celery lengthwise into

strips before cutting crosswise for a fine

dice. Use the leaves, too!

The Gyoza Pantry

Ten basic ingredients to make

your dumplings

Ginger Root

An essential addition, fresh ginger will give your gyoza a bit of heat

and liveliness. Look for firm, unwrinkled roots with smooth brown

skin. Peel before chopping, grating, or grinding. Extra ginger root

can be frozen whole.

Cabbage

Use common green cabbage; it should be easy to find. Remove

the tough bottom part of the central vein before chopping

individual leaves finely. Napa cabbage or bok choy leaves can

be used in a pinch, but be aware that they may contain more

moisture than green cabbage.

Pork Belly

This is the secret to making

juicy, richly flavored gyoza.

Thinly sliced pork belly (sold

as “uncured bacon” in the US)

is easiest to chop up.