1 packet (50) gyoza wrappers
- 1/8 cabbage
- 1 tsp salt
- 400g lean pork or chicken mince
- 1 bunch garlic chives, finely chopped
- 4 dried shiitake mushrooms, soaked in hot water and finely chopped
- 1 Tbsp grated ginger
- 2 tsp soy sauce
- 2 tsp sesame oil, plus 2 tsp extra, for cooking
- pinch of salt
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- la-yu (Japanese chilli oil), optional
Suggested wine match - 2014 Soul by Waipara Hills Pinot Gris
From The Food Show 2015.
I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile – you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.
Dice cabbage finely and sprinkle with 1 tsp salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.
With your hands, thoroughly mix together cabbage, mince, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper in one hand and put 1 teaspoon filling in centre of wrapper. Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
Place a large frying pan over medium–high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook for 6–7 minutes or until translucent, cooked and no liquid is left in pan.
Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
Make the dipping sauce by mixing together soy sauce, vinegar and chilli oil (if using). Serve gyoza hot with dipping sauce.