Gyoza
Recipe submitted by COOKING_MAMA™
these gyoza are pan fried and browned but can also be easily steamed.
Serves 4 to 24
Ingredients
- 200g pork mince
- 1/2 cup shredded chinese cabbage
- 1 clove garlic
- 1 tsp grated fresh ginger
- 1 tbsp mirin
- 2 tsp good soy sauce (plus extra to serve)
- 1 tsp sesame oil/seeds
- 24 gow gee wrappers
- 1 tbsp vegetable oil
- sliced shallots/green onion to garnish
Method
- combine the mince, cabbage. garlic, ginger, mirin, sesame oil and soy sauce in a bowl
- place wrappers on a flat surface or hold
- place one heaped tsp of mix on each gow gee wrapper
- brush the edges of wrapper with water
- fold wrapper over to form a semi circle and press/pinch and fold the edges around to seal
- heat half the veg oil and add 1/2 the gyoza
- cook for 2 mins, covered
- reduce the heat, add 1/3 cup hot water and continue to cook covered for another 2 mins
- gyoga should now be brown and sticky
- set aside
- wipe the pan out and start again with the remaining oil and gyoza
- serve on a plate with a soy dipping sauce and top with sliced onions.
Notes & Tips
sometimes i also add to the mince- finely diced carrot, bamboo shoots and bean sprouts
