Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 200grams finely shredded green cabbage
- 1teaspoons sea salt flakes
- 500grams lean pork mince
- 3 spring onions, 2 finely chopped, 1 thinly sliced to serve
- 2centimeters piece ginger, finely grated
- 1tablespoons sesame oil
- 1/4 cup soy sauce
- 275grams dumpling wrappers
- 1 1/2tablespoons flour
- 1/4 cup chilli oil, to serve
Description
Golden brown on the outside and juicy on the inside, these pan-fried pork and cabbage dumplings, known as gyoza, make a perfect weeknight meal or party appetiser.
Method
Step 1 of 5
Add cabbage and salt to a medium-sized bowl. Massage salt into cabbage using clean hands. Stand for 10 minutes. Squeeze liquid from cabbage, then transfer to a large bowl.
Step 2 of 5
To cabbage, add pork, 2 finely chopped onions, ginger, sesame oil and 2 tbs soy sauce. Mix until thoroughly combined.
Step 3 of 5
Line a large baking tray with baking paper. Place 2 tsp of pork mixture in the centre of 1 wrapper. Wet border of wrapper with a little water. Fold wrapper over filling, then pinch wrapper at the centre. Pleat from centre to one edge, then repeat on the other side. Place on tray. Repeat with remaining pork mixture and wrappers. Whisk together flour with cup water and set aside for cooking.
Step 4 of 5
Heat 1 tbs sesame oil in a 25cm non-stick frying pan with lid over medium heat. Arrange 7 dumplings in pan, pleat-sides up, and cook for 2 minutes or until bases start to brown.
Step 5 of 5
Add 1/4 of the flour mixture to pan with dumplings, cover with lid and steam for 5 minutes. Remove lid and cook for 1 minute or until excess water has evaporated and skirt is crisp and golden. Cover pan with a plate, then flip pan onto plate so the skirt is facing up. Repeat with remaining oil, dumplings and flour mixture. Scatter sliced onion over dumplings and serve with chilli oil and remaining soy sauce.
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