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Mamu Gyoza

⩧ Yield: About 40 pieces
Mamu Gyoza


1½ cups / 313 grams Green cabbage, julienned
1 teaspoon / 6 grams Salt
1 lb. / 454 grams Mamu
½ cup / 25 grams Garlic chives, minced
1 clove / 6 grams Garlic, minced
1 teaspoon / 5 grams Ginger, minced
1 teaspoon / 2.7 grams Toasted Sesame Oil
2 teaspoon / 32 grams Tamari or soy sauce
1 Tablespoon / 7.5 grams Cornstarch
40 Round Dumpling Wrappers
Oil For Frying – as needed


  1. Mix cabbage with ½ tsp. salt. Let sit for 20 minutes, then thoroughly squeeze to wring out as much water as possible.
  2. In a bowl combine cabbage, Mamu, chives, garlic, and ginger. Add sesame, oil, tamari, and cornstarch and mix well to combine. Place a heaping tablespoon inside each dumpling wrapper, leaving at least a half inch border. Dip fingers into a cup of cool water and wet the outside then fold over into a half circle shape, pinch 4 to 5 times to create pleats and seal dumpling closed.
  3. Pour enough oil in a large skillet to cover the bottom and place on medium-high heat. As soon as oil begins to smoke, transfer dumplings into pan, seam side up. Once beginning to brown on the bottom add ½ cup of water and quickly cover. Cook, covered, 3 to 4 minutes. Remove lid and reduce heat to low; continue to cook until water evaporates and dumplings begin to sizzle. Remove from heat once bottoms are well browned and the internal temperature registers 165°F (74°C) with an instant read thermometer.


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