Recipe

Gyozas

Serve these popular Japanese dumplings piping-hot with combined soy sauce and chilli oil, or with rice vinegar.

  • 30 mins cooking
  • Makes 50 Item
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Ingredients

Gyozas
  • 325 gram (10¾ ounces) cabbage, chopped finely
  • 300 gram (10 ounces) minced (ground) pork
  • 4 green onions (scallions), chopped finely
  • 1 egg, beaten lightly
  • 2 tablespoon japanese soy sauce
  • 1 tablespoon sake
  • 2 teaspoon sesame oil
  • 1 teaspoon caster (superfine) sugar
  • 1/4 teaspoon ground white pepper
  • 50 gyoza wrappers
  • 1 tablespoon vegetable oil

Method

Gyozas
  • 1
    Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.
  • 2
    Place one heaped teaspoon of pork mixture in the centre of a wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.
  • 3
    Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.
  • 4
    Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.

Notes

Gyozas can be made ahead and frozen. No need to defrost before cooking; they will just take a little longer to cook.

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