Pork Gyoza
Community· not yet ratedPan-fried Japanese dumplings with a juicy pork and cabbage filling and a crisp base.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Finely chop the cabbage, sprinkle with a little salt and leave for 10 minutes, then squeeze out the moisture.
Mix the pork with the cabbage, grated garlic and ginger, chopped spring onions, soy sauce and sesame oil.
Place a teaspoon of filling in the centre of each wrapper. Dampen the edge, fold over and pleat to seal.
Heat the oil in a frying pan and arrange the gyoza flat-side down. Fry for 2 minutes until the bases are golden.
Pour in about 100ml water, cover and steam for 5 minutes until the water evaporates and the filling is cooked.
Uncover and cook for another minute to re-crisp the bases. Serve with a soy and vinegar dipping sauce.
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