Ingredients
- 12 gyoza wonton skins
- 1 tbsp water, for brushing
- oil
- 1 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 50 g cabbage, finely shredded
- 1 spring onion, finely chopped
- 58 g (2 oz) pork mince
- piece of ginger, peeled and finely grated
- 1 garlic clove, crushed
- 1 tsp mirin
Details
servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Mix the cabbage, spring onion, pork mince, ginger, garlic, 1/2 tbsp of soy sauce and mirin together in a large bowl.
Step 2
Lay a gyoza wonton skin in the palm of your hand and place 1 heaped teaspoon on the filling in the centre. Brush a little brush around the edges of the wonton skin.
Step 3
Fold the skin sides up to meet in a ridge along the centre and press the edges together. Use extra water to create a series of smaller folds along the edges to make it look nice.
Step 4
Repeat with the remaining gyozas. Heat a little oil in a deep lidded saucepan/frying pan and then add as many gyoza as possible.
Step 5
Cook for 2 minutes until browned. Add water to the pan (about 3mm) and then cover and simmer for about 6 minutes until translucent.
Step 6
Mix the vinegar and left over soy sauce in a dip pot with a splash of water and then serve alongside the gyozas and enjoy!
Like these recipes? Then you'll love
-
Chlupate Knedliky
4.5/5
(22 Votes)
-
Tempura Brussel Sprouts
4/5
(40 Votes)
-
Cevapi Bosnian kebab
3.4/5
(151 Votes)
-
Pear & chocolate sushi
3.4/5
(55 Votes)
-
Tempura Vegetables
0/5
(0 Votes)
-
Chicken Noodle Soup
0/5
(0 Votes)
-
Banana Maple Cupcakes
0/5
(0 Votes)
-
Grandma's Italian Meatballs
0/5
(0 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe