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Pork Gyoza
Pan-fried Japanese dumplings with crispy bottoms and juicy pork filling.
Ingredienser
- 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
Gör så här
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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