400g firm tofu
150g cabbage
50g spring onion
1 egg
1 tbsp ginger paste
25g bread crumbs
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp salt
gyoza wrappers
材料
做法
- Drain the tofu well. Chop the cabbage and spring onions into fine pieces.
- Mix all the ingredients, minus the wrappers, in a large bowl and knead until well combined. Chill until ready to use.
- Prepare a bowl of water to wet your fingers and to help seal the gyoza wrappers.
- To assemble the gyoza, hold a wrapper in the palm of your hand and put a heaped teaspoon of the filling onto the centre of the wrapper.
- Dip your finger in the water and wipe around the edges of the wrapper to help them close together.
- Close the edges of the wrapper together and seal the parcel keeping the filling in the centre. Add pleats for a nice decorative touch if you can.
- To cook the gyoza, heat some vegetable oil in a frying pan. Fry the gyoza on one side without turning them over. Add 2-3 tbsp water to the pan and cover with a lid to steam cook for on high heat for 3-5 minutes until the water has evaporated. Turn the heat down. Add the sesame oil to the frying pan for flavour. Remove from the heat.
- Serve with dipping sauce such as soy sauce mixed with rice vinegar.
