Homemade gyoza

Ingredients

• 150 gPlain flour
• 200 gMinced pork
• 150 gWhite cabbage
• 30 gSpring onion
• 10 gGinger
• 30 gSoy sauce
• 5 gSesame oil (1 tsp)
• 15 gCanola oil (1 tbsp)
• 10 gVinegar, for the dip (2 tsp)
• Garlic, salt, chilli oil to taste

How to make it

1. Knead the flour with 80 ml of hot water and a pinch of salt into a smooth dough, wrap it and rest for 30 minutes.
2. Finely chop the cabbage, salt it, leave for ten minutes and squeeze it out. Knead with the mince, spring onion, ginger, garlic, half the soy sauce and the sesame oil.
3. Roll the dough into a log, cut it into 20 pieces and roll each into a thin circle about eight centimetres across.
4. A teaspoon of filling in the middle, wet the edge, fold into a half moon and pleat the edge in small folds.
5. Heat the oil in the pan, fry the gyoza flat side down for two minutes until the base is brown.
6. Pour in 50 ml of water, lid on, steam for five minutes until the water has gone.
7. Serve the rest of the soy sauce with vinegar and chilli oil as a dip.

One tip

Uncooked gyoza freeze on a board and can be fried straight from the freezer, steaming a minute longer.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.