This easy mille-feuille hot pot is made by simply layering, cutting, and simmering pork scraps, napa cabbage, and gyoza wrappers. The meltingly tender napa cabbage, savory pork, and chewy gyoza skins create an exquisite harmony. It's visually appealing and a budget-friendly, time-saving recipe to brighten your winter table.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 1/4 head
- Pork Slices (thinly cut) 250g
- Gyoza Wrappers 20-25 sheets
Seasonings
- [A] Chicken Stock Granules 1 tbsp
- [A] Shiro Dashi (White Soy Sauce Base) 2 tbsp
Steps
- Trim the base of the napa cabbage (1/4 head) and rinse with water.
- Lay one napa cabbage leaf flat.
- Spread 250g of pork slices over the napa cabbage.
- Place gyoza wrappers on top of the pork slices.
- Layer another napa cabbage leaf on top of the gyoza wrappers.
- Repeat steps 3-5, layering the napa cabbage, pork slices, and gyoza wrappers in order. (Key Tip!) Since the gyoza wrappers can make it slippery, it's best to change the stacking pattern after repeating about 3 times.
- Cut the layered napa cabbage, pork slices, and gyoza wrappers to fit the height of your pot.
- Place the cut ingredients into the pot with the cut sides facing up.
- Add 400ml of water, 1 tbsp of chicken stock granules, and 2 tbsp of shiro dashi to the pot.
- Cover the pot with a lid.
- Bring to a boil over medium-high to high heat.
- Once boiling and steam starts to rise, reduce to medium-low heat.
- Simmer until the napa cabbage and pork are cooked through. (Key Tip!) Simmering for about 6-8 minutes after boiling will result in tender napa cabbage and perfectly cooked pork. The gyoza wrappers retain their chewy texture due to their thickness.
- When the napa cabbage is tender and the pork is cooked through, it's ready. Enjoy!
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