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Pork and vegetable gyoza
Pork and vegetable gyoza
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Elevate your appetizer game with this freezer-friendly Japanese classic.
Ingredients:
  • 250g pork mince
  • 187.50 ml thinly sliced Chinese cabbage (wombok)
  • 1/2 small carrot, finely grated
  • 1 green onion, thinly sliced
  • 2cm piece fresh ginger, peeled, grated
  • 1 garlic clove, crushed
  • 10.60 gm soy sauce
  • 5.40 gm hoisin sauce
  • 1/4 tsp sesame oil
  • 275g packet gow gee wrappers
  • 18.40 gm vegetable oil
  • Thinly sliced green onions, to serve
  • 31.50 gm soy sauce
  • 20.00 ml rice wine vinegar
  • 2.50 gm caster sugar
Instructions:
  • In a bowl, mix together mince, wombok, carrot, onion, ginger, garlic, soy sauce, hoisin sauce, and sesame oil. Place a wrapper on the work surface. Add 2 rounded teaspoons of mince mixture to one half of the wrapper. Brush edges with cold water, then fold over to seal the filling inside, pleating the edges together. (For freezing instructions, see 'to freeze' below).
  • In a large non-stick frying pan over medium-high heat, heat half of the vegetable oil. Place half of the dumplings in the pan and cook each side for 1 minute or until lightly browned. Pour in 1/2 cup of cold water and cover the pan with a lid. Let it cook for 4 to 5 minutes until the gyoza are tender. Remove from heat and allow to stand for 1 minute in the pan. Carefully transfer to a plate and cover with foil to keep warm. Repeat the process with the remaining oil and gyoza.
  • While you wait, prepare the dipping sauce by mixing soy sauce, vinegar, sesame oil, sugar, and 1 tablespoon of cold water in a small bowl. Serve the gyoza with the dipping sauce and sliced green onions.

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