Pork and vegetable gyoza

Recipes / Meat

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

  1. 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).
  2. 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.
  3. 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.