Although originating in China the Gyoza is a very popular dish in Japan. They are very similar to a Dim Sim and can be served steamed, fried or boiled. and are delicious served with a dipping sauce of soy, teriyaki or even vinegar with sweet chili.
1/3 cup chopped cabbage (boiled)
2 tbsp chopped spring onion
500 g of minced pork (fine)
1 tsp sesame oil
1 tsp sugar
2 tbsp soy sauce
1/2 tsp garlic salt
1/2 tsp grated fresh ginger
20 gyoza wrappers
1 tbsp vegetable oil
Most oriental grocery shops stock the gyoza wrappers in their refrigerated section.
This is a very easy and tasty recipe. You can make up a large batch and refrigerate after steaming or freeze for later use.
Chop the vegetables very finely and mix with the meat and other ingredients until evenly distributed.
With the gyoza wrapper in the palm of your had put a table spoon of mixture in one half of the wrapper and fold over. Moisten the edges and seal with a fork or your fingers.
In a hot pan add a little splash of oil then gently place the gyoza in small batches until bottom and edges brown. Once brown pour warm water to the half way height of the gyoza and keep on high heat until all the water is vaporized. Your gyoza is now cooked.
Serve with dipping sauce and some fresh herb like spring onion or coriander or pickled ginger.