Gyoza (Japanese dumpling) Recipe

“These are my favourite dumplings I would make with my Bachan (Grandma) growing up”

Ingredients

• 32 Gyoza wrappers
• 250 g Pork mince
• 2 cups Cabbage
• ¼ cup Chives
• ¼ cup Spring onion
• ½ tbsp. Grated ginger
• 1 tsp Garlic
• 1 tbsp Sake
• 1 tbsp Sesame seed oil
• 1 tsp Soy sauce
• 1 tsp Salt
• 1 tbsp vegetable oil for frying

Instructions

• Chop cabbage, Chinese chives, and spring onion finely and set aside.
• Remove the skin from the ginger and grate finely.
• Mince garlic and set aside.
• Mix the pork, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame
  oil, salt and pepper together in a bowl.
• Mix together well until they become well combined and sticky in texture.
• Spoon about a tablespoon of the mixture into the centre of a Gyoza wrapper and fold
  while pinching the sides together to close the Gyoza. Use your thumbs to fold it and use
  your right index finger to push mince filling in.
• Heat a frying pan over medium heat and place the Gyoza in the pan and brown the
  bottom part of the Gyoza.
• Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to
  steam fry the Gyoza.
• Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for
  about 3 minutes.
• Take the lid off and let the water evaporate. Carefully pour a little bit of sesame seed oil
  around the Gyoza to make the bottom turn crisp and golden brown.
• Turn off the heat and serve the Gyoza on a plate with the bottom up for best presentation.