Makes:20
Preparation time:45 minutes
Difficulty:Medium
Ingredients:
- 400g finely ground minced lean pork
- 1 spring onion, finely chopped
- 1/3 cup Chinese cabbage, boiled, drained and finely chopped
- 1 tsp. sugar
- 1 tsp. freshly grated ginger
- 1 egg, beaten
- 1 tbsp. Chang’s Oyster Sauce
- 1 tbsp. neutral oil
- 20 gyoza wrappers, or wheat-based wonton wrappers
Method:
- Combine all ingredients with the oil, besides the wrappers, and mix thoroughly with your hands.
- Place one teaspoon of mixture inside each wrapper, and fold in half. Secure the pastry by slightly wetting the edge with a little water, then pinch down gently to seal.
- Place finished gyoza on a board or plate, pushing down gently so the bottom of each flattens. Repeat with remainder of wrappers.
- Heat a heavy based frying pan with a lid, and add the neutral oil. Place the gyoza into the pan, frying until the base begins to brown. Once golden, add ¼ cup of water to the pan and replace the lid. Reduce the heat to low, and cook for a further five minutes.
- Remove gyoza from the pan, and allow to cool.
- Serve with Chang’s Light Soy sauce to dip.
