200g cabbage
2 garlic cloves
1 spring onion
2cm ginger (optional)
30 gyoza skins
150g minced pork meat
1 tsp sesame oil
1 tsp soy sauce
dipping sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp la-yu chilli oil
200g cabbage
2 garlic cloves
1 spring onion
2cm ginger (optional)
30 gyoza skins
150g minced pork meat
1 tsp sesame oil
1 tsp soy sauce
dipping sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp la-yu chilli oil
Begin by boiling a few cabbage leaves in water until they are soft, then drain them well and slice up into small pieces. Finely slice the garlic, the spring onions and the ginger.
Add your sliced vegetables and the minced pork meat to a bowl, then mix well with the sesame oil and the soy sauce. Try to use an equal amount of pork as your combined vegetables. Put to one side for a short while to marinate and allow the flavours to infuse.
Now we can start making the actual gyoza. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. No need to overfill here, simply add an amount approximate to a teaspoon's worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal.
When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high.
Allow the gyoza to steam until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.
Serve the gyoza on a plate with the crispy side facing up and use a combination of soy sauce, rice vinegar and La-Yu Chilli Oil to make a dipping sauce. Alternatively, you can skip this and use a ready made gyoza sauce.