Squishy like babies...
Makes 40 gyoza
Ingredients
Gyoza
Pork mince 250g
White cabbage 150g
Spring onions 2
Sesame oil 1 1/2 tbsp
Mirin 1 1/2 tbsp
Rice vinegar 1 tbsp
Light soy sauce 3 tbsp
Chilli oil 1 tsp
Garlic 4 cloves
Fresh ginger 20g
Gyoza wrappers 30
Cornflour for sprinkling
Dipping sauce
Spring onion 2, chopped finely
Green chilli 1, chopped finely
Ginger 2 tbsp grated
Light soy sauce 8 tbsp
Mirin 3 tbsp
Rice vinegar 2 tsp
Sesame Oil 2 tsp
Muscovado sugar 2 tbsp
Method
Finely shred the cabbage and finely chop the spring onions and place into a large mixing bowl with the pork mince.
Add the sesame oil, mirin, rice vinegar, soy sauce and chilli oil.
Use a garlic presser to add in the garlic cloves and grate in the ginger.
Using your hands, squeeze and mix everything together well.
Line up your gyoza wrappers on a board and place a damp kitchen towel over them so they don't dry out.
Dust a clean work surface with cornflour and place a bowl of water at the side.
Pick up one wrapper and spoon a teaspoon of pork mixture into the centre.
Using your finger, dip into the water bowl and draw a circle of water all around the edge of the wrapper so that it is wet all the way round.
Fold the wrapper in half (but do not seal). Starting at the left, make a pleat on the top side of the wrapper, pressing firmly against the bottom side after the fold. Pleat all the way to the other edge (about 6 pleats).
Place bottom side down onto the floured surface, covering with a dampened kitchen towel.
Repeat with the remaining ingredients
At this stage, they can either be frozen for future cooking (same method, just a couple of minutes longer in the pan) or cooked straight away.
Make the dipping sauce by combining all the ingredients and pour into dipping bowls.
Heat some oil in a large non stick frying pan and add the gyoza in a single layer, flat side down.
After 2 minutes (or when the bases have been nicely browned) pour in 1cm of water and cover with a tight fitting lid.
Steam for 5 minutes, then remove the lid to evaporate any remaining water.
Fry uncovered for another 2 minutes to ensure the gyoza are crisp on the bottom.
Serve on a platter with the dipping sauce
Eat and enjoy.
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