Pan-Fried Gyoza

TOTAL TIME

30mins

Ingredients

200g Chinese cabbage (or cabbage)

50g Leek

180g minced pork

[A] Seasonings:

1 tsp Kikkoman Naturally Brewed Soy Sauce

1 tsp sake

1 tsp sesame oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp sugar

1/3 tsp salt

a pinch of pepper

30 gyoza wrappers

2 tsp vegetable oil

Kikkoman Ponzu Sauce (as Dipping Sauce)

about 80ml water (for steaming while cooking)

Method

Bring a pot of water to a boil, add the Chinese cabbage, and boil for about 2 minutes until softened. Squeeze out excess water thoroughly, finely chop, and squeeze out any remaining moisture. Finely chop the Leek.
In a mixing bowl, combine the minced pork, chopped vegetables, and [A] seasonings. Mix well by hand until the mixture becomes sticky.
Place about ½ tablespoon (a heaping teaspoon) of the filling in the center of a gyoza wrapper. Lightly moisten the edges of the wrapper with water. Hold the wrapper in one hand and use the thumb and index finger of the other hand to create 5-6 pleats on the front side while sealing it against the back side of the wrapper. Repeat for the remaining wrappers.
Heat 2 teaspoons of vegetable oil in a frying pan over high heat. Arrange the gyoza in the pan with the pleated side facing up, making sure they are aligned in the same direction. Once the bottoms turn golden brown, reduce to medium-low heat and add the water. Cover with a lid and steam for about 4 minutes.
Once the gyoza are fully cooked, remove the lid and increase the heat to high to evaporate any remaining water.
Transfer to a plate and serve with Kikkoman Ponzu Sauce.

Key tip

■You can add chili oil for extra flavor.
■You can substitute cabbage for Chinese cabbage.
■If available, you can use chives instead of Spring Onions.

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