PAN-FRIED GYOZA WITH DIPPING SAUCE
TOTAL TIME
30mins
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SERVES
2-3
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Ingredients
GYOZA INGREDIENTS
200g Chinese cabbage (or cabbage)
50g leek (or chives / spring onions)
180g minced pork
1 tsp Kikkoman Naturally Brewed Soy Sauce
1 tsp sesame oil
1 tsp grated ginger (or minced)
1 tsp grated garlic (or minced)
1 tsp sugar
1/3 tsp salt
a pinch of pepper
30 gyoza wrappers
2 tsp vegetable oil
about 80ml water (for steaming)
DIPPING SAUCE
2 tsp Kikkoman Naturally Brewed Soy Sauce
2 tsp rice vinegar
1/2 tsp sugar or mirin (optional for sweeter flavour)
1/2 tsp sesame oil or chilli oil (optional)
Method
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Filling: Boil cabbage until soft (squeeze out water). Finely chop cabbage & leek. Mix pork, vegetables & seasonings until sticky.
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Fold: Place ½ tbsp filling on wrapper, wet edges, fold & pleat to seal. Repeat.
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Pan-Fry: Fry gyoza in oil high heat until brown.
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Steam: Add water, cover & steam (med-low heat 4 mins). Uncover, high heat to evaporate water.
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Dip & Enjoy: Stir sauce ingredients until sugar dissolves. Add sesame or chilli oil.
Products used
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