Kicchiri Kitchen: Gyoza ギョーザ

Delicious pork and vegetable dumplings which go well with the fried rice from last month’s issue!

 

200g minced pork (豚ひき肉；butahikiniku)

400g cabbage

1 bunch Chinese chives (にら；nira)

1 leek

2 packets of dumpling wrappers (餃子の皮；gyoza no kawa)

1 tbsp sesame oil

1 tbsp salad oil

1 tsp minced garlic

1 tsp grated ginger

1/2 tsp sugar

1 tbsp soy sauce

salt and pepper

extra salad oil

 

ponzu sauce (soy sauce with citrus)

chili oil (ラー油；ra-yu)

1. Finely dice the cabbage, leek and Chinese chives.
2. Add a little salt, pepper, sesame oil and salad oil to the meat and mix with your hands until it becomes a little sticky.
3. Add the garlic, ginger, sugar, soy sauce, salt, pepper and a little salad oil to the mince meat and then add the vegetables. Mix well.
4. Take a gyoza wrapper and place a small spoonful of the meat/vegetable mixture in the centre, fold in half and pinch the edges together, making pleat like folds.
5. Put about 1 tablespoon of salad oil in a heated frying pan. Place the gyoza in the pan and cook one side until brown. Turn over and brown the other side.
6. To make the dipping sauce, put ponzu in a small dish and add chili oil to taste.
7. Serve with fried rice and the dipping sauce.