Say sayonara to boring starters. This Japanese classic is the perfect freezer-friendly standby.
- Combine mince, wombok, carrot, onion, ginger, garlic, soy sauce, hoisin sauce and sesame oil in a bowl. Place wrappers on work surface. Place 2 rounded teaspoons mince mixture on 1 half of wrappers. Brush edges with cold water. Fold over to enclose filling. Pleat edges together to seal. (If freezing, see 'to freeze' below).
- Heat half the vegetable oil in a large, non-stick frying pan over medium-high heat. Arrange half the dumplings in pan. Cook for 1 minute each side or until lightly browned. Add 1/2 cup cold water. Cover pan with lid. Cook for 4 to 5 minutes or until gyoza are just tender. Remove from heat. Stand for 1 minute in pan. Carefully transfer to a plate. Cover with foil to keep warm. Repeat with remaining oil and gyoza.
- Meanwhile, make dipping sauce Combine soy sauce, vinegar, sesame oil, sugar and 1 tablespoon cold water in a small bowl. Serve gyoza with dipping sauce and sliced green onions.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set