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Gyoza

  • 40servings
  • 70minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 340g pork mince

  2. 1 egg

  3. 2 teaspoons sake

  4. 2 teaspoons mirin

  5. 1 tablespoon soy sauce

  6. 2 spring onions, sliced

  7. 2 teaspoons minced root ginger

  8. 50g shredded cabbage or Chinese leaf

  9. 40 gyoza dumpling pastries (wrappers)

  10. 2 tablespoons vegetable oil

  11. 120ml water

  12. Sauce:

  13. 4 tablespoons rice wine vinegar

  14. 4 tablespoons soy sauce

Instructions Jump to Ingredients ↑

  1. Combine pork mince, egg, sake, mirin, 1 tablespoon soy sauce, spring onion, ginger and cabbage. Mix well.

  2. Place 1 to 2 teaspoons of filling in a gyoza wrapper. Rub water around the edges, then fold over to make a semicircle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (it should look like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat till all filling is used.

  3. Heat the vegetable oil in a frying pan over medium high heat. Place dumplings in pan and fry till bottom is browned, about 3 to 5 minutes.

  4. Once browned, add 120ml of water to the pan. Cover and cook 5 minutes.

  5. Meanwhile, for the sauce, mix together the vinegar and soy sauce.

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