Pork and vegetable gyoza
- 09.03.2017
- 1 792
Say sayonara to boring starters. This Japanese classic is the perfect freezer-friendly standby.
Recipe «Pork and vegetable gyoza» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 250g pork mince, 3/4 cup thinly sliced Chinese cabbage, 1/2 small carrot, finely grated, 1 green onion, thinly sliced, 2cm piece fresh ginger, peeled, grated , 1 garlic clove, crushed, 2 tsp soy sauce, 1 tsp hoisin sauce , 1/4 tsp sesame oil, 275g packet gow gee wrappers, 1 tbsp vegetable oil, Thinly sliced green onions, to serve, 1 1/2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1/4 tsp sesame oil, 1/2 tsp caster sugar.
Ingredients:
- 250g pork mince
- 3/4 cup thinly sliced Chinese cabbage
- 1/2 small carrot, finely grated
- 1 green onion, thinly sliced
- 2cm piece fresh ginger, peeled, grated
- 1 garlic clove, crushed
- 2 tsp soy sauce
- 1 tsp hoisin sauce
- 1/4 tsp sesame oil
- 275g packet gow gee wrappers
- 1 tbsp vegetable oil
- Thinly sliced green onions, to serve
- 1 1/2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp sesame oil
- 1/2 tsp caster sugar
Instructions
- 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.