Pork & Cabbage Gyoza
Take the flavour up a notch with these juicy pork-filled gyoza, served with a punchy dipping sauce and fresh coriander.
Ingredients
- 1/4 cup vegetable oil
- 1 cup green cabbage, very finely shredded green cabbage
- 2 cloves garlic, crushed
- 2 spring onions, thinly sliced
- 2 tbs soy sauce
- 300g pork mince
- 24 gow gee wrappers
- 1/4 bunch coriander, leaves picked
- 1 long red chilli, thinly sliced
- 1/2 cup Dumpling Dipping Sauce
Method
- Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add cabbage and cook, stirring, for 3 minutes or until softened slightly. Add garlic, onion and soy sauce and cook for a further 2 minutes or until combined. Remove from heat. Cool.
- Combine mince and cabbage mixture in a large bowl. For each gyoza, place a wrapper on a clean work surface. Top with 1 tbs pork mixture, then fold and pinch edges of wrapper together to seal and enclose filling. Repeat to make 20 gyoza in total.
- Wipe pan clean. Heat 2 tsp remaining oil in pan. Add 5 gyoza and cook for 1 minute or until the bases are golden. Add 2 tbs water to pan, then quickly cover with a tight-fitting lid. Cook for 3 minutes, shaking pan occasionally, or until gyoza are cooked through and golden. Transfer to a plate. Cover to keep warm. Repeat in three more batches.
- Sprinkle gyoza with coriander and chilli. Serve with dipping sauce.
