Ingredients
- 250g pork mince
- 100g cabbage finely shredded
- 1 spring onion finely sliced
- 1 t fresh ginger grated
- 1/4 t salt
- 1/4 t white pepper
- 2 cloves garlic finely chopped
- 1 t sugar
- 1 T soy sauce
- 1 T cooking sake
- 1 T sesame oil
- 1 packet wonton wrappers
Method
- In a large bowl place all ingredients except wonton wrappers. Mix thoroughly to combine all flavours.
- Place a wonton wrapper in the palm of your hand. Add 1 T of mix. Wet two edges then fold wrapper to enclose. Make pleats.
- Use a frypan which has a lid. Place pan over medium heat. Add a light coat of sesame oil.
- Place gyoza in pan in a spiral shape. Add enough boiling water to come half way up gyoza.
- Place lid on pan and steam about 5 minutes.
- Once wrappers become transparent, remove the lid and cook until the liquid is absorbed.
- Check that the bottoms have browned, use a spatula to make sure they have not stuck to the pan. Place a plate over gyoza then flip them out. Using your serving plate flip them back over so that the crispy side is facing up.
- Serving with a dipping sauce
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 500ML
- LEE KUM KEE - LKK SESAME OIL 207ML
