Pork Gyoza
Pan-fried Japanese dumplings with crispy bottoms and juicy pork filling.
Ingredients
- 24 gyoza wrappers
- 250g pork mince
- 150g cabbage, finely chopped and salted
- 2 spring onions, chopped
- 1 tsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Vegetable oil for frying
Method
Squeeze the excess water out of the salted cabbage and mix with the pork, spring onion, ginger, garlic, soy sauce and sesame oil.
Place a spoonful of filling in the centre of each wrapper, wet the edges and pleat to seal.
Heat oil in a non-stick pan and arrange the gyoza in rows, frying the bottoms until golden.
Add a splash of water, cover and steam for 4-5 minutes until the filling is cooked through.
Uncover and let the bottoms crisp up again before serving with a soy-vinegar dipping sauce.
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