Pork & Cabbage Gyoza

Pork & Cabbage Gyoza
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

10 Ingredients

Number of servings
4
  • 1/4 cup vegetable oil
  • 1 cup green cabbage, very finely shredded green cabbage
  • 2 cloves garlic, crushed
  • 2 spring onions, thinly sliced
  • 2tablespoons soy sauce
  • 300grams pork mince
  • 24 gow gee wrappers
  • 1/4 bunch coriander, leaves picked
  • 1 long red chilli, thinly sliced
  • 1/2 cup Kikkoman Gyoza Dumpling Dipping Sauce

Description

Take the flavour up a notch with these juicy pork-filled gyoza, served with a punchy dipping sauce and fresh coriander.

Method

Step 1 of 4

Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add cabbage and cook, stirring, for 3 minutes or until softened slightly. Add garlic, onion and soy sauce and cook for a further 2 minutes or until combined. Remove from heat. Cool.

Step 2 of 4

Combine mince and cabbage mixture in a large bowl. For each gyoza, place a wrapper on a clean work surface. Top with 1 tbs pork mixture, then fold and pinch edges of wrapper together to seal and enclose filling. Repeat to make 20 gyoza in total.

Step 3 of 4

Wipe pan clean. Heat 2 tsp remaining oil in pan. Add 5 gyoza and cook for 1 minute or until the bases are golden. Add 2 tbs water to pan, then quickly cover with a tight-fitting lid. Cook for 3 minutes, shaking pan occasionally, or until gyoza are cooked through and golden. Transfer to a plate. Cover to keep warm. Repeat in three more batches.

Step 4 of 4

Sprinkle gyoza with coriander and chilli. Serve with dipping sauce.

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