Japanese Gyoza are a family favourite! This recipe is so fun to make - our kiddos just love shaping the dumplings - and it's an easy recipe to get everyone in the family involved. We also LOVE eating these gyoza!
The only trouble with these Gyoza is that once you start making and eating them, you'll be completely addicted!!
2C cabbage, finely shredded
300g pork mince
4cm ginger, peeled and grated
3 garlic cloves, crushed
1tsp sesame oil
1Tbsp soy sauce
30 dumpling wrappers
For the dipping sauce
6Tbsp soy sauce
3Tbsp rice wine vinegar
1tsp sesame oil
Make the dipping sauce by combining all ingredients in a bowl and mixing.
Put the cabbage in a bowl with the salt and mix together. Leave for 10 minutes for the salt to draw out the moisture. Place the cabbage in a tea towel and squeeze any excess moisture out.
Place the cabbage, mince, ginger, garlic, sesame oil, and soy sauce in a bowl. Mix well to combine.
To make the gyoza, place 1 heaped teaspoon of the mixture onto the centre of a dumpling wrapper.
Use your fingertip dipped in a little water, and run it around the edge of the wrapper. Fold the wrapper in half, pressing the edges together to seal.
Repeat steps 4 + 5 until you've used all your wrappers.
Do this step in two batches, using half the oil in each batch: Heat the vegetable oil in a large frying pan over a medium-high heat. Place the gyoza in the frying pan and cook for 1 - 2 minutes until the bottoms are brown. Add 1/2 cup of water and cover with a lid. Cook for a further 5 minutes - allowing the gyoza to steam cook. Remove from the heat, uncover and stand for a couple of minutes.
Serve the gyoza hot with dipping sauce.
Prep time 30 minutes, cook time 15 mins, makes 30
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