Name: Pork and cabbage gyoza
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 250 gram pork mince; 1/2 cup chinese cabbage, finely chopped; 1 onion, finely chopped; 2 teaspoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon ginger, grated; 275 gram packet gow gee wrappers; 1 tablespoon vegetable oil; 1/2 cup water; Dipping sauce; 1/3 cup teriyaki sauce; 1 teaspoon sesame oil

Pork and cabbage gyoza

Gyoza are Japanese-style dumplings that are first seared in a pan, before liquid is added to help steam the pastry, creating a beautiful blend of textures and flavours. Try these gyoza dumplings alongside the gyoza dipping sauce

Makes 30

Prep

25M

Cook

12M

Total

37M

Ingredients

250 gram pork mince

1/2 cup chinese cabbage, finely chopped

1 onion, finely chopped

2 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon ginger, grated

275 gram packet gow gee wrappers

1 tablespoon vegetable oil

1/2 cup water

Dipping sauce

1/3 cup teriyaki sauce

1 teaspoon sesame oil

Method

Pork and cabbage gyoza

1.In a large bowl, combine mince, cabbage, onion, sauce, oil and ginger.

2.Brush edges of a gow gee wrapper with water. Place a heaped teaspoon of filling in centre of wrapper. Make 5 pleats along one side at 1cm intervals, then join pleated side and flat side together, pressing to seal. Repeat with remaining wrappers.

3.In a large frying pan, heat oil on medium. Add gyoza to pan and cook until undersides are golden brown, then reduce heat to low. Pour water into pan. Cover and steam for 2-3 minutes until water evaporates.