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Pork gyoza

  • 10servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsCopper, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g pork mince

  2. 1/3 cup chopped Chinese cabbage

  3. 2 tablespoons chopped green onion

  4. 2 teaspoons soy sauce

  5. 2 teaspoons sake

  6. 1 teaspoon sesame oil

  7. 1 clove garlic, crushed

  8. 1 teaspoon grated fresh ginger

  9. 1 packet (30) gyoza wrappers

  10. 1 tablespoon vegetable oil

  11. cup water

  12. DIPPING SAUCE

  13. 2 tablespoons rice wine vinegar

  14. 1 tablespoon soy sauce

  15. 1 teaspoon hot chilli oil

Instructions Jump to Ingredients ↑

  1. MAKES 30 In a large bowl, combine mince, cabbage, onion, soy, sake, oil, garlic and ginger. Mix well.

  2. Place a teaspoonful of filling in centre of each gyoza wrapper. Brush water around edge of wrapper. Make a semicircle, gathering both sides of the wrapper and pleating to seal.

  3. Heat oil in a frying pan on high. Fry gyoza in batches for 1 minute each side, until golden brown. Reduce heat to low. Add water to pan with all gyoza. Cook, covered, for 3-4 minutes, until water evaporates and gyoza are tender.

  4. DIPPING SAUCE : In a small bowl, combine all ingredients. Serve with gyoza.

  5. TOP TIP The water steams the gyoza to complete the cooking process.

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