Preparation time is 35minutes
Cook time is 10minutes
Total time is 45minutes
Serve is for 10 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 2teaspoons cornflour (plus extra for dusting)
- 2teaspoons Baby Leaf Salad with Beetroot, toasted
- 30 round wheat dumpling wrappers (gow gee pastry)
- 2tablespoons soy sauce (with sliced red chilli, to serve)
- 2teaspoons ginger, finely grated
- 150grams wombok, finely shredded (chinese cabbage)
- 1tablespoons reduced-salt soy sauce
- 250grams pork mince
- 2teaspoons Chinese cooking wine
- 2tablespoons fresh chives, finely chopped
- 1 garlic clove, crushed
- 2tablespoons vegetable oil
- 1teaspoons fine salt
Nutrition per serving
632kJ / 151Cal
632 Kilojoules or 151 Calories
7% of daily energy intake*
Protein
6.4grams
Fat
7.5grams
Carbs
14.6grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place cabbage in a bowl and sprinkle over salt. Toss to combine. Leave for 30 minutes. Drain and squeeze out excess liquid.
Step 2 of 5
Combine cabbage, mince, soy sauce, chives, cooking wine, sesame seeds, garlic, ginger and cornflour in a bowl. Cover and chill for 30 minutes or until firm.
Step 3 of 5
Line 2 large trays with baking paper lightly dusted with extra cornflour. Working in batches, lay wrappers on a clean work surface. Place a rounded teaspoon of mixture in the centre of each wrapper. Moisten edges of wrappers with a little water. Fold in half then pleat each side. Squeeze edges to seal. Place on trays, ensuring they don't touch. Repeat with remaining wrappers and filling.
Step 4 of 5
Heat half the oil in a large frying pan over medium-high heat. Add half the dumplings and cook for 1-2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 6 minutes. Transfer to a large bowl, using a slotted spoon. Cover with foil to keep warm. Repeat with remaining oil and gyozas.
Step 5 of 5
Serve gyozas immediately with soy sauce and chilli.
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