Gyozas

By Lee

Ingredients

• Ingredients
• 150 g pork mince
• 1 cup finely shredded wombok (Chinese cabbage)
• 2 green onions, trimmed, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons Japanese soy sauce
• 2 teaspoons sake
• 1 teaspoon sesame oil
• 1/2 teaspoon caster sugar
• Pinch of ground white pepper
• 24 gyoza or gowgee wrappers
• 2 teaspoons peanut oil
• 1/4 cup (60ml) water
• Japanese soy sauce, to serve

Details

Servings 24
Preparation time 20mins
Cooking time 20mins
Adapted from taste.com.au

Preparation

Step 1

Combine the pork, wombok, green onion, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl.


Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4- 5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining pork mixture and wrappers.


Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.

Place on a serving platter. Serve immediately with soy sauce.