Pork Gyozas (or Pot Stickers) are little Japanese style dumplings that are packed full of flavour. Deceptively easy to make and you don't even need a bamboo steamer.
I am sure that I have professed my love for dumplings on many occasions and if you haven't tried them or want to give making your own a go then I highly recommend these simple gyozas to start off with.
Traditionally made from pork mince, cabbage, sesame oil and garlic these tasty little parcels come in many variations depending on which country you are from. They are pan fried first to get a nice golden, crispy side hence the term 'pot sticker'.
Makes: 30 Prep time: 30 mins Cook: 15 minsIngredients:
150gm pork mince
1 cup finely shredded wombok cabbage
2 green onions, finely sliced
1 tsp sesame oil
1 tbl spoon soy sauce
3cm piece fresh ginger, peeled and grated
2 garlic cloves, crushed
30 (275gm packet) gow gee wrappers
2 tbl spoons vegetable oil
2 tbl spoons soy sauce
1 1/2 tbl spoons rice wine vinegar
1. Place mince, cabbage, green onion, sesame oil, soy sauce, ginger and garlic in a bowl. Mix until well combined. Place one gow gee wrapper on a flat surface. Place two teaspoons of mixture onto the centre of the wrapper. Brush the edges with cold water. Fold the edges over to enclose the filling. Crimp the edges together using your fingers. Repeat with remaining filling and wrappers.
2. Heat half the vegetable oil in a large frying pan over medium-high heat. Arrange half the dumplings in the pan. Cook for 1-2 minutes or until the bases are golden brown in colour. Add 1/2 cup hot water. Cover with a lid and cook for a further 4-5 minutes or until cooked through and wrappers have softened. Repeat with remaining oil and dumplings. *Note: If you dont have a lid for your frying pan (like me) then use a second frying turned upside down, as a lid.
3. Meanwhile to make the dipping sauce, combine the soy and rice wine vinegar in a small bowl. Stir.
4. Serve dumplings while still hot with dipping sauce on the side.
1.2g sat fat