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Gyoza - Japanese Pot Stickers

This was Becki's first attempt at making Gyoza's, her favourite from her days of living in Japan... they were so yummy!!

Filling

200 Pork, Chicken or Prawn Mince

1/4 cup Chinese Cabbage - shredded (add salt to draw out moisure...set aside for 15 min)

1 cm fresh grated fresh ginger or jar is fine

chopped spring onion

1 tablespoon chopped coriander

1 tablespoon each soy and oyster sauce

1 teaspoon of sesame oil

mix together and add a tablespoon of mixture to a Gyoza Skin Wrapper (available from Asian Food Shops)

Heat 1 tablespoon of sesame oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily.

Dipping sauce

same amount of soy and rice vinegar 1 tablespoon, chilli oil or sweet chilli sauce to taste

Serve dumplings with dipping sauce and garnish with fresh coriander.