Name: Gyozas
Cook time: 30 min
Total time: 30 min
Ingredients: 325 gram (10¾ ounces) cabbage, chopped finely; 300 gram (10 ounces) minced (ground) pork; 4 green onions (scallions), chopped finely; 1 egg, beaten lightly; 2 tablespoon japanese soy sauce; 1 tablespoon sake; 2 teaspoon sesame oil; 1 teaspoon caster (superfine) sugar; 1/4 teaspoon ground white pepper; 50 gyoza wrappers; 1 tablespoon vegetable oil

Gyozas

Serve these popular Japanese dumplings piping-hot with combined soy sauce and chilli oil, or with rice vinegar.

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Makes 50 Item

Cook

30M

Ingredients

325 gram (10¾ ounces) cabbage, chopped finely

300 gram (10 ounces) minced (ground) pork

4 green onions (scallions), chopped finely

1 egg, beaten lightly

2 tablespoon japanese soy sauce

1 tablespoon sake

2 teaspoon sesame oil

1 teaspoon caster (superfine) sugar

1/4 teaspoon ground white pepper

50 gyoza wrappers

1 tablespoon vegetable oil

Method

1.Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.

2.Place one heaped teaspoon of pork mixture in the centre of a wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.

3.Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.

4.Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.

Gyozas can be made ahead and frozen. No need to defrost before cooking; they will just take a little longer to cook.
Note

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