Pork Gyoza

Method

• 1)

  Add pork mince to mixing bowl

• 2)

  Finely chop iceberg lettuce and then add to mixing bowl

• 3)

  Peel ginger and zest/grate or finely chop approx 2 inch cube into bowl

• 4)

  Finely chop garlic and add to bowl

• 5)

  Finely chop spring onions and add white end to bowl and set aside green

• 6)

  Add 2 tablespoons of tamari/soy sauce and 1 tablespoon of sesame oil

• 7)

  Add 1 tablespoon of corn flour to start and mix with hands. May need to add more depending on moisture in your mix, you are look for it to still be moist but to hold its shape

• 8)

  Fill a glass or mug with cold water

• 9)

  Fold wrappers (highly recommend you watch the video to see how you fold them). Hold wrapper in one hand, spoon mixture into middle of wrapper and flatten. Wet finger in water and run along top edge Fold wrapper in half and pinch together at one end, create folds along the top of the wrapper until you reach the other end and pinch

• 10)

  Place pan on medium heat, cover bottom in oil. Add gyoza and approx 1 tablespoon of cold water to center of pan straight away (don’t want to add it to hot oil as it will spatter). Put the lid on and increase to high heat

• 11)

  When you hear it sizzling turn down to a medium heat (at approx 2 mins)

• 12)

  Take the lid off at 3 mins

• 13)

  Cook for another 1-1.5 minutes, looking for tops to be soft and translucent and bottoms to be crispy

• 14)

  Remove from pan

• 15)

  Make dressing by adding green parts of spring onion to a cup with 2 parts tamari to 1 part rice wine vinegar and a few splashes of sesame oil

• 16)

  Drizzle the dressing over the gyoza to serve