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Pork and cabbage gyozas
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Elevate your appetizer game with homemade gyoza dumplings that are tastier than store-bought.
Ingredients:
  • 250g minced pork
  • 500.00 ml finely shredded wombok
  • 125.00 ml finely chopped garlic chives, plus extra to serve
  • 2 tsp finely grated ginger
  • 20.00 ml sake
  • 20.00 ml tamari
  • 2 tsp sesame oil
  • 275g pkt (30) gow gee wrappers
  • 9.20 gm peanut oil
  • 125ml water
  • 40.00 ml tamari
  • 40.00 ml rice vinegar
  • 40.00 gm water
  • 1 tsp sesame oil
Instructions:
  • In a large bowl, mix together the pork, wombok, garlic chives, ginger, garlic, sake, tamari, and sesame oil, then season with salt and freshly ground white pepper for extra flavor.
  • Lay a gow gee wrapper on a tidy work surface. Add a generous teaspoon of pork mixture in the center of the wrapper. Moisten the edge lightly with water and fold over to seal.
  • Pleat the edge of the gow gee wrapper 4-5 times using your fingertips. Place it on a baking paper-lined oven tray. Repeat the process with the rest of the pork mixture and gow gee wrappers.
  • In a small bowl, mix tamari, rice vinegar, water, and oil to create the dipping sauce.
  • Heat the peanut oil in a large frying pan over high heat until smoking. Remove from heat and place the dumplings in the pan in a single layer. Cook over medium heat for 1-2 minutes until the bottoms are golden brown. Drizzle water over the dumplings, cover, and cook for 4-5 minutes until the water evaporates and the dumplings are fully cooked. Remove from heat and let sit uncovered for 1-2 minutes before serving.
  • Arrange the gyoza on a platter and garnish with fresh garlic chives. Serve promptly with your favorite dipping sauce.

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