Ingredients:
Meatballs:
- 1/4 pound shitake mushrooms, stemmed and finely chopped
- 1/8 head cabbage, very thinly sliced (about 1 cup)
- 1 tablespoon coconut aminos or homemade substitute
- 1 pound ground pork
- 1/2 cup water chestnuts, minced
- 2 scallions, very thinly sliced (about 1/4 cup)
- 1 tablespoon chopped chives (dried or fresh)
- 1 teaspoon salt
- 1 teaspoon powdered ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons warm water
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
Dipping sauce:
- 1/4 cup rice vinegar
- 1/4 cup coconut aminos or homemade substitute
- 1/2 teaspoon sesame oil
- 1/2 clove garlic, minced
- 1 scallion, very thinly sliced
- 1/2 teaspoon grated fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
NOTE: Why cream of tartar and baking soda? Traditional ground meat recipes are usually tenderized with breadcrumbs. I use a cream of tartar/baking soda combo to keep the meat light and juicy, with a nice, crisp exterior.
Directions:
1. Preheat oven to 400F. Cover a rimmed baking sheet with parchment paper.
2. Heat a large, non-stick skillet over medium heat. Add the mushrooms, cabbage, and coconut aminos to the pan; cover and steam until soft, about 5 minutes. Set aside until cool to the touch.
3. In a large mixing bowl, place the cooled vegetables, pork, water chestnuts, scallions, chives, salt, ginger, crushed red pepper flakes, black pepper, sesame oil, and garlic. In a small bowl or measuring cup, mix the water, cream of tartar, and baking soda with a fork until combined. When it fizzes, add to the meat and mix until all the ingredients are evenly distributed. Place in the fridge to chill for 15 minutes or up to overnight. (Chilling makes the balls easier to roll. If you’re in a hurry, you can skip the chilling step.) Meanwhile…
4. Mix all the ingredients for the dipping sauce in a small bowl. Store in the fridge, but eat at room temperature for the best flavor.
5. Moisten your hands and a 1 tablespoon measuring spoon or scoop with cold water and shake to remove excess. Measure out the meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the Gyoza Meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through. Serve hot with dipping sauce for dunking… or drop them into this Gyoza Soup with Pork Broth.
