Pork Gyoza with Cabbage
Serving Size
30 gyoza
Ingredients
- 1 package dumpling wrappers (30-40 wrappers) or 30 home made gyoza wrappers
- 180g minced pork
- 200g cabbage - finely minced
For the seasoning
- 10g ginger - freshly-grated ginger
- 3 garlic cloves - minced
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp mayonnaise
- 1 tsp garlic paste
- 1 tbsp corn starch
- 1 tbsp chia seeds (optional)
For the sauce
- 1 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- Hot sesame oil (Rayu chilii oil) - optional
Instructions
- 1. For the filling. In a large bowl, add the minced pork, cabbage and all seasoning ingredients at a time. And then knead them until the mixture forms sticky like paste.
- 2. Place a spoonful of the mixture in the center of a gyoza wrapper and wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
- 3. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (number depends on your pan size) and cook them until golden brown and crispy on the bottom. 4. Add hot water (about 100ml), cover pan with the lid and let it steam over medium heat for about 5 mins or until the water evaporates. Repeat with the remaining gyoza.
- 5. Transfer to dish and serve hot with the sauce.
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