Hello! I love making recipes from food lab. And I'm going to try gyoza. I have a question about the cabbage. Can I salt and drain it ahead of time? Or is prepping veggies like that best done when I'm making the filling and everything?
https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe
Is the recipe
by Mindless_Field_1357
2 Comments
I salt and drain it ahead of time often.
I think it’s a good idea to salt and drain the cabbage to reduce the moisture per the recipe, and you can do so ahead if you want.