Ingredients
- 1 packet of gyoza wrappers
- 250 g minced pork
- 150 g Chinese cabbage
- 2 spring onions
- 1 garlic clove
- 1 piece of fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sunflower oil for cooking
Step-by-step
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- Put the cabbage, the spring onions, the garlic and the ginger in the mixing bowl and chop 4 sec/speed 5.
- Add salt, mix 5 sec/speed 3 and let the excess water drain for 10 minutes.
- Squeeze the vegetables well and return them to the clean mixing bowl.
- Add the meat, the soy sauce, the sesame oil and the pepper.
- Mix 20 sec/reverse/speed 3 until you get a uniform filling.
- Place a teaspoon of filling on each wrapper, moisten the edges and fold making pleats.
- Brown the gyozas on their base in a pan with a little oil for 2 minutes.
- Add a finger of water, cover and steam for 5 minutes until it evaporates.
- Serve with soy sauce and rice vinegar.
Tips
- Draining the cabbage well stops the filling becoming watery.
- Seal the edges well so they do not open while cooking.
- Searing on the griddle and then steaming gives the typical texture.
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