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Categories:
ground pork Chinese cabbage clove garlic ginger rice wine soy sauce sesame oil wonton wrappers vegetable oil spring onion
Viewed: 27 - Published at: 8 years agoIngredients
- 7 oz ground pork
- 2 oz Chinese cabbage, shredded
- 1 clove garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp mirin (rice wine)
- 2 tsp soy sauce + extra, to serve
- 1 tsp sesame oil
- 24 None gyoza or wonton wrappers
- 1 tbsp vegetable oil
- None None sliced spring onion, for garnish
Method
- Combine ground pork, cabbage, garlic, ginger, mirin, soy sauce and sesame oil. Set aside.
- Place wrappers on a flat work surface. Place 1 heaped tsp ground pork mixture in the center of each wrapper. Brush edges with water, then fold over to enclose filling. Forming small pleats, press edges to seal. Set aside.
- Working in 2 batches, heat 1 1/2 tbsp vegetable oil in a large nonstick frying pan over medium-high heat. Add 12 gyoza. Cook, covered, for 2 mins. Turn gyoza, reduce heat and add 1/3 cup hot water. Cook, covered, for 2-3 mins, or until gyoza are brown and sticky. Wipe pan clean. Repeat with remaining oil and gyoza.
- Arrange gyoza on a serving plate and garnish with spring onion. Serve immediately with reserved soy sauce.
