Pork and Cabbage Gyoza
This David Herbert gyoza number is right on the money.
It is exactly what you would expect from a Japanese noshery and the gyoza are dead simple to make.
So simple, we made an extra batch, formed the gyoza and froze them as an easy weeknight meal for the boys.
Rather than heating store-bought mini quiches, do these next time people come around for an afternoon beer.
150gm pork mince
1 cup finely shredded Chinese cabbage (wombok)
2 spring onions, trimmed, finely chopped
1 garlic clove, crushed
2 tsp Japanese soy sauce
2 tsp sake
1 tsp sesame oil
1/2 tsp caster sugar
Pinch ground white pepper
24 gyoza or gow gee wrappers
3 spring onions, trimmed and thinly sliced
1/4 cup low-salt soy sauce
1/2 tsp finely chopped chilli
1/3 cup rice vinegar
- To prepare the dipping sauce: mix all of the ingredients and set aside.
- For the gyoza, combine the all of the ingredients except the gyoza wrappers and cornflour. Mix well.
- Place a gyoza wrapper on a clean surface or in the palm of your hand. Spoon a heaped teaspoon of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Fold to enclose filling; lightly press edge together to make a semi-circular parcel. Use fingertips to pleat the edge 4 or 5 times, keeping the filling in the centre. Place on a plate dusted with cornflour and repeat with the remaining pork mixture and gyoza wrappers.
- Heat half the peanut oil over a high heat in a large non-stick frying pan that has a lid. Remove from the heat and arrange half the dumplings over base of the pan. Return to the heat and cook for 3 – 4 minutes or until the bottom of the dumplings is golden. Sprinkle 1 – 2 tablespoons of water evenly over the gyoza. Place the lid on the pan and cook for another 3 – 4 minutes or until the dumplings are cooked through and the water is evaporated.
- Take off the heat, remove the gyoza and set aside whilst you repeat the process with the remaining gyoza.
- Serve with the dipping sauce or Japanese soy.