Pork Gyoza

Method

1. 1
   • ground pork300 g
   • white cabbage150 g
   • spring onion3
   • garlic2
   • fresh ginger1 tsp
   • sesame oil1 tsp
   • cornstarch1 tsp
   • soy sauce1 tbsp

   Mix the pork filling — In a bowl, combine the ground pork, cabbage, scallion, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix well until sticky and evenly combined.

2. 2
   • gyoza wrappers24
   • water1 dl

   Fill and fold the wrappers — Place a teaspoon of filling in the center of each gyoza wrapper. Wet the edges with water, fold in half, and pleat to seal into crescent shapes.

3. 3
   • gyoza wrappers24
   • vegetable oil2 tbsp

   Fry the bottoms — Heat the vegetable oil in a large non-stick pan over medium-high heat. Arrange the gyoza flat-side down and fry for 2 minutes until the bottoms are golden brown.

   ⏱2 min
4. 4
   • gyoza wrappers24
   • water1 dl

   Steam and crisp again — Pour in the water, cover immediately, and steam for 5 minutes until the wrappers are translucent and the filling is cooked through. Uncover and cook 1 more minute to re-crisp the bottoms.

   ⏱5 min