these gyoza are pan fried and browned but can also be easily steamed.
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
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.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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