Japanese Gyoza with Dipping Sauce
Prep time: 40 minServes: 4
Pairs with
Gyoza's crispy base and juicy filling beg for sparkling — the bubbles do the same job as the dipping sauce's acidity: refresh and invite the next bite.
Ingredients
- 250g pork mince
- 200g white cabbage, finely chopped
- 3 spring onions, finely chopped
- 2 garlic cloves, grated
- 1cm ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 packet gyoza wrappers (approx 40)
- Oil for frying
- Dipping sauce: 3 tbsp soy, 1 tbsp rice vinegar, 1 tsp sesame oil, chilli flakes
Method
- 11. Mix mince, cabbage, spring onion, garlic, ginger, soy and sesame oil.
- 22. Place a teaspoon of filling in the centre of each wrapper. Moisten edges, fold and crimp.
- 33. Heat oil in a frying pan. Arrange gyoza in a circle, fry 2 minutes until the bottom is golden.
- 44. Pour in 100ml water and cover. Steam 4 minutes until the water evaporates.
- 55. Remove lid, fry 1 more minute until the bottom is crispy.
- 66. Mix the dipping sauce. Serve gyoza crispy-side up.