Gyoza

Source: seed-japanese

Ingredients

24 sheets gyoza wrappers
200 g pork mince
150 g Chinese cabbage, finely chopped
2 tbsp spring onions, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil for cooking
100 ml water for steaming
0.25 tsp white pepper

Method

Gyoza

Method

Mix the pork mince with chopped cabbage, spring onions, garlic, ginger, soy sauce, sesame oil and white pepper in a bowl. Place a teaspoon of filling in the centre of each wrapper, dampen the edges with water, then fold in half and pleat the edges to seal. Heat vegetable oil in a large frying pan over medium-high heat and place gyoza flat-side down, cooking for 2-3 minutes until golden. Pour in water, cover immediately and steam for 5-6 minutes until the liquid is absorbed. Serve hot with extra soy sauce and a small bowl of rice vinegar for dipping.

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