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Pork and Cabbage Gyoza


Tasty little Japanese dumplings.

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  • 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


servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget


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!


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