Japanese Pot-Stickers in Hot Pot

Name: Japanese Pot-Stickers in Hot Pot (Gyoza-nabe)
Cuisine: Japanese
Ingredients: 1½ pounds Chinese cabbage or head cabbage leaves; 1½ pounds Chinese cabbage or head cabbage leaves; 40 uncooked gyoza dumplings; 7 ounces chrysanthemum leaves or spinach; 7 ounces chrysanthemum leaves or spinach; 1 medium carrot, sliced thin crosswise; 6 cups dashi (fish stock); 6 cups dashi (fish stock); ½ cup sake (rice wine); ½ cup sake (rice wine); ¼ cup shoyu (soy sauce); ¼ cup shoyu (soy sauce); Ponzu dressing; 2 yuzu citrons, preferably, or limes, cut into wedges; 2 yuzu citrons, preferably, or limes, cut into wedges; Ground black pepper

Gyoza-nabe

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Gyoza dumplings are an ideal ingredient for a hearty hot-pot dish. I cook the dumplings together with ample Chinese cabbage. This is a body-and-soul-warming dinner.

If you do not have a tabletop stove, do all the cooking in the kitchen.

Ingredients

1½ pounds Chinese cabbage or head cabbage leaves
40 uncooked

Asia
Japan
Main course
Stew
Dinner

Method

In a large pot of boiling water, cook the cabbage leaves whole until tender but still firm, 1 to 2 minutes. Rinse the cabbage leaves under cold running water.

Make a cabbage roll: Lay three cabbage leaves lengthwise on a bamboo rolling mat, alternating them so that the thick part of the center leaf is toward you and the thick parts of the outer leaves are away from you. Overlap the leav