Gyoza Pork Dumplings with Spring Onion

• Gluten free

• Meat

  • 300 g Pork mince

• Produce

  • 2 cups Cabbage, Asian
  • 1 clove Garlic
  • 1 tsp Ginger, fresh
  • 1 tsp Spring onion
  • 2 tbsp Spring onion or flat asian chives

• Condiments

  • 2 tbsp Japanese rice vinegar or mirin
  • 2 tbsp Mirin
  • 1 tbsp Ponzu
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1 tsp Sesame seeds
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 Rayu chilli oil
  • 3 1/3 tbsp Sesame oil

• Bread & Baked Goods

  • 30 Gyoza wrappers, round

• Liquids

  • 1/4 cup Water

Found on wandercooks.com

Description

Ingredients

• 30-40 round gyoza wrappers
• 2 tbsp sesame oil for frying
• ¼ - ½ cup water
• 300 g pork mince
• 2 cups chopped Asian cabbage
• 2 tbsp chopped spring onion or flat Asian chives
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh grated ginger
• 1 tsp sugar
• ½ tsp garlic salt
• Optional: 1 heaped tbsp miso paste for extra flavour
• 1 tbsp soy sauce
• 2 tbsp Japanese rice vinegar or mirin
• Rayu chilli oil to taste
• 2 tbsp mirin
• 1 tbsp ponzu
• 1 tbsp sesame oil
• 1 clove garlic, finely chopped
• 1 tsp spring onion, finely sliced
• 1 tsp sesame seeds, crushed

Directions

• Alright first up lets choose your dipping sauce. Pick your favourite from the above ingredients list (or why not do both?) Add all ingredients for your chosen sauce into a small dipping bowl, give it a good stir and set aside.
• Now in a large mixing bowl add your pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt. Dont forget that spoonful of miso paste if youre including it. Mix mix mix with your hands until the ingredients are nicely combined. (Using your hands will give you a much better texture than using utensils, so dont be afraid to get your hands dirty!)
• Now take a gyoza wrapper in one hand and op a spoonful of pork filling into the centre. Using your finger, dab a small amount of water around the edges of the wrapper. This will be your glue.
• If youre after that authentic gyoza wrapper shape, begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza.
• Its time to cook! Heat your sesame oil in a large flat frying pan. Pop in your gyoza and fry on a high heat until the bottoms turn into a toasty golden brown.
• Reduce that heat to low and add around ¼ cup water to the pan. Be careful - the oil will spit if its too hot. We like to use the frying pan lid as a shield! Cover the pan and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through. Yaaassss.
• Dont forget to dish up your gyoza with your favourite dipping sauce!

Nutrition