Gyoza (or Japanese dumplings) are little parcels filled with goodness. They are the Japanese version of Chinese potstickers. They have soft, slippery gow gee pastry wrapped around a flavoursome filling of pork mince and vegetables. I came across this recipe as I was clearing out some old magazines. The ginger flavour is not too strong but still lifts the parcels to great heights when combined with the other ingredients.
Pork and Vegetable Gyoza
Print RecipeIngredients
- Pork and Vegetable Gyoza Ingredients
- 250 grams of pork mince
- 3/4 cup of thinly sliced Chinese cabbage
- 1/2 small carrot, finely grated
- 1/2 small carrot, finely grated
- 1 garlic clove, crushed
- 2 teaspoons of soy sauce
- 1 teaspoon of hoisin sauce
- 1/4 teaspoon of sesame oil
- 275 grams of packet gow gee wrappers
- 1 tablespoon of vegetable oil
- Thinly sliced green onions to serve
- Dipping Sauce Ingredients
- 1 1/2 tablespoons of soy sauce
- 1 tablespoon of rice wine vinegar
- 1/4 teaspoon of sesame oil
- 1/2 teaspoon of caster sugar
- 1 tablespoon of cold water
Instructions
Gyoza Instructions
- Combine mince, cabbage, carrot, onion, ginger, garlic, soy sauce, hoisin sauce and sesame oil in a bowl.
- Place wrappers on work surface. Place 1 rounded teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold over to enclose filling. Pleat edges together to seal.
- Heat half the vegetable oil in a large, non-stick frying pan over medium-high heat. Arrange half the dumplings in the pan. Cook for 1 minute on each side or until lightly browned. Add 1/2 cup cold water. Cover pan with lid. Cook for 4 to 5 minutes or until Gyozas are just tender. Remove from heat. Stand for 1 minute in the pan. Carefully transfer to a plate. Cover with foil to keep warm.
- Repeat with remaining oil and Gyoza.
Dipping Sauce Instructions
- Combine ingredients in a small bowl. Serve Gyoza with dipping sauce and sliced green onions.
