These Japanese dumplings will be your new favourite dish!
24 round gyoza wrappers
20 grams cabbage
2 garlic clove
1 spring onion
Small piece of fresh ginger
150 grams pork mince
1 teaspoon sesame oil
1 teaspoon soy sauce
100 milliliters water
Ponzu sauce to serve
Boil the cabbage leaves until soft and then finely chop.
Chop the garlic, spring onion, ginger and mix together with the pork and cabbage.
Add the sesame oil and soy, and allow the mixture to
Marinate for 5-10 minutes.
Spoon about a teaspoon of mixture into the middle of a gyoza
Wrapper. Dip your finger in water and run this around the
Edge of the wrapper. Fold it in half and before sealing, begin pleating one side. The finished gyoza should be flat on one side and pleated on the other. Place onto a floured plate.
In a pan with vegetable oil, cook the gyoza on a medium
Heat (flat side down) until they are golden on the bottom.
Add the water to the pan and place a lid on top. Cook for
About 5 minutes on the lowest heat possible. Once they have puffed up - they are ready.
Remove the lid and drizzle with some sesame oil and turn
The heat up for a few seconds to crisp up.
Serve with ponzu sauce.