Using plenty of seasonal napa cabbage, this "Crispy Napa Cabbage" is baked to a crisp with dumpling wrappers and cheese. It's an easy-to-make recipe where you just arrange and bake, perfect as a snack. Salting the cabbage brings out its crispiness, and the yuzu pepper flavor will whet your appetite.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 200g
- Gyoza Wrappers 10-15 pieces
- Mixed Cheese 50g
Seasonings
- Salt 1/4 tsp
- Olive Oil 1 tbsp
- Yuzu Pepper 1 tsp
- Mayonnaise
Steps
- Finely slice 200g of Napa Cabbage into 5mm strips.
- Place the sliced napa cabbage in a bowl, add 1/4 tsp of Salt, and salt-rub it. Let it sit for about 10 minutes. [This is the key!] By salting the napa cabbage to draw out moisture, the gyoza wrappers won't become soggy and will turn out crispy.
- After 10 minutes, firmly squeeze out the moisture from the napa cabbage by hand.
- In a separate bowl, mix 1 tbsp of Olive Oil and 1 tsp of Yuzu Pepper. [This is the key!] Combining olive oil and yuzu pepper allows the yuzu pepper flavor to gently spread throughout, making it delicious.
- Add the drained napa cabbage to the bowl with the seasonings and mix well.
- Lightly oil a frying pan and arrange 10-15 Gyoza Wrappers in a circular pattern, overlapping the edges.
- Drizzle mayonnaise evenly over the arranged gyoza wrappers.
- Spread the mixed napa cabbage over the mayonnaise.
- Sprinkle 50g of Mixed Cheese evenly over the napa cabbage.
- Cover with a lid and steam-fry over medium heat for 5 minutes.
- Transfer the steam-fried mixture onto aluminum foil.
- Grill in a fish grill or toaster until the surface is browned. [This is the key!] Covering the edges of the gyoza wrappers that tend to burn with aluminum foil is recommended.
- Once cooked, cut into bite-sized pieces and serve.
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