Ingredients
- 1/4 Wombok cabbage, finely shredded
- 1 tsp salt
- 500g pork mince
- 1 cup spring onion, finely diced
- 1 garlic, clove crushed
- 1 tsp ginger, minced
- 1 tsp sesame oil
- 1 Tbsp corn flour
- 2 tsp soy sauce
- 2 packets (60) of gyoza wrappers
- Extra virgin olive oil, for frying
- Soy Sauce, for dipping sauce
- Rice wine vinegar, for dipping sauce
Method
- Combine cabbage and salt in a small bowl and allow to sit for 20mins.
- Place the rest of the ingredients in a large bowl. Squeeze water out of the cabbage and add to the bowl.
- Use clean hands to mix the filling.
- Place 1 Tbsp of filling in the middle of the gyoza wrapper. Dip your finger in water and run around the edge of the gyoza. Fold in half and create pleats on one side and pinch together with the other side. Youtube for a video demonstration.
- Heat oil in a frying pan and place gyoza in rows. Allow to cook until the bottom is browned. Add 1/3 cup of water and cover the frying pan. Allow to cook for 3-4 minutes until gyoza is translucent.
- Make the dipping sauce by mixing soy sauce and rice wine vinegar together.
- Serve gyoza with dipping sauce.
Product used in recipe
- Obento - Rice Wine Vinegar
