I still remember learning to make these tasty dumplings with my mum. The dumplings are very versatile – you can pan-fry, steam, boil, or deep fry them, or simply add a couple to your noodle soup! They also freeze very well if you want to store
Preparation Time: 40 minutes
Cooking Time: 5 – 7 minutes
1 packet of Gyoza wrappers (50 pieces)
400 g lean Pork / Chicken mince
1/2 bunch of flat chives, finely chopped
1/8 cabbage, finely chopped and sprinkled with salt to take moisture out
4 dried shiitake mushrooms, soaked in water and chopped finely
1 TBSP grated fresh ginger
1 TBSP Soy Sauce
2 TSP Sesame oil
2 TBSP Soy sauce
1 TBSP rice vinegar
La-yu (chili oil) – optional
- Prepare the cabbage first. Dice the cabbage finely and sprinkle a teaspoon of salt over and leave it for 10 minutes. After that, squeeze the cabbage with your hands to remove any moisture.
- In a medium sized bowl combine mince, flat chives, cabbage, shiitake mushroom, ginger, soy sauce, sesame oil and salt and mix well with your hands.
- Dry your hands. Place a Gyoza wrapper on one hand and put a teaspoonful of the mix in the center of the
wrapper (please make sure your hands are completely dry otherwise the wrap will stick to your hands)
- Brush the top half of the edge of the gyoza wrapper with cold water
- Make a semicircle by folding the wrapper with contents in half (but donʼt close just yet). Using your fingers, pinch the open sides of the wrapper together and seal the top.
- Place a large frying pan over medium-high heat, add two teaspoon of sesame seed oil and place gyoza
dumplings (25 gyoza in a pan).
- Add 50ml water / mushroom stock to cover the bottom of the pan, cover with lid and cook on medium heat for about 6-7 minutes or until dumplings are cooked.
- Serve with dipping sauce and rice whilst hot!
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