Pork and Cabbage Gyoza
Tasty little Japanese dumplings.
- 12 gyoza wonton skins
- 1 tbsp water
- for brushing
- 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
- 1 tsp mirin
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Mix the cabbage, spring onion, pork mince, ginger, garlic, 1/2 tbsp of soy sauce and mirin together in a large bowl.
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.
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.
Repeat with the remaining gyozas. Heat a little oil in a deep lidded saucepan/frying pan and then add as many gyoza as possible.
Cook for 2 minutes until browned. Add water to the pan (about 3mm) and then cover and simmer for about 6 minutes until translucent.
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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