makes
40-45
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
40-45
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 tsp cornflour, for dusting
- 40–45 round wonton (gyoza) wrappers – 1½ standard packets (see note)
- 3 tbsp (45 ml) vegetable oil (or other cooking oil)
- ⅓ cup (85 ml) water per batch, for steaming
Filling
- 1½ cups (120 g) green cabbage
- 1 tsp cooking salt
- 500 g pork mince (the fattier the better, such as pork belly mince)
- 1 cup (60 g) finely chopped garlic chives (see note)
- ½ tsp finely minced garlic
- 1 tsp finely minced ginger
- 1 tsp sesame oil
- 1 tbsp cornflour
- 2 tsp all-purpose or light soy sauce (not dark soy sauce as the flavour is too strong)
Dipping sauce
- soy sauce
- rice wine vinegar
- rayu (Japanese chilli oil)
Serves 5–6 as a main.
Instructions
- To make the filling, cut the cabbage into 4 mm thick slices, then finely chop it, almost like you're mincing garlic so it blends seamlessly into the pork. Toss the cabbage with ½ teaspoon salt, then set aside for 20 minutes to wilt the cabbage slightly. Squeeze out the excess water, then place the cabbage in a medium bowl.
- Add the remaining filling ingredients, including the remaining ½ teaspoon salt. Use your hands to mix until combined.
- Sprinkle a baking tray with 1 teaspoon of cornflour.
- Place one gyoza wrapper in the palm of your left hand (for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal). Place 1 slightly heaped tablespoon of filling in the middle of the wrapper. Fold the wrapper over and use your right hand, assisted by your left thumb, to create four pleats. Press to seal and place on the tray. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon of oil in a large non-stick frying pan with a lid6 over medium–high heat. Place about 12 gyoza in in the pan, arranging them in rows and so each gyoza is overlapping slightly. Cook for 2 minutes until the underside is light golden. Now pour ⅓ cup (85 ml) of water around the gyoza and cover with the lid. If you don't have a lid, just place a sheet of foil across the frying pan, then top with a baking tray to keep it in place.
- Allow to steam until the water has completely evaporated (so the golden underside becomes a bit crispy again) and the wrapper is slightly translucent on top, about 3–4 minutes. Use a spatula to transfer the gyoza to a plate. Present the golden side up (i.e. upside down) as is traditional, keeping the rows together as best you can. Cook the remaining gyoza.
- Serve the gyoza with the dipping sauce. Let people make their own sauce, or prepare one using equal quantities of soy sauce and vinegar with a generous splash of chilli oil.
Notes
• Gyoza wrappers are sold in the Asian section of the refrigerator at large grocery stores.
• Garlic chives can be substituted with ¾ cup (30 g) ordinary chives plus ½ tsp of finely minced garlic.
• Leftovers will keep in the fridge for 4 days. Raw gyoza can be frozen for 3 months. Thaw, then cook as per the recipe.
Images and recipes from Dinner by Nagi Maehashi, published by Macmillan Australia (RRP $44.99). Photography by Nagi Maehashi.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
