Japanese Gyoza

Minced pork  150g

Prawn - 8, cut into small pieces

Napa cabbage - 5 leaves cut into strips, blanched for 4 mins and drained to cool.

Spring onion - 1 stalk, chopped finely

Leek  1/2 stalk chopped finely

Grated ginger - 1 Tsp

Soya sauce - 1 Tbsp

Mirin - 1 Tbsp

Sesame oil - 1 Tbsp

Pepper 

Salt - 1/2 Tsp

Cornstarch - 2 Tbsp

Mix the above, wrap the dumplings in gyoza shaped. 

1. In a non-stick pan, add oil and place gyoza and cook about 3 min.

2. Add 1/4 cup water, cover and cook further 3 mins (5 mins if frozen)

3. Remove cover and further cook till gyoza is crisp on bottom. 

Dipping sauce

Soya sauce - 2 Tsp

Rice vinegar - 2 Tsp

Sambal Chilli - 1/2 Tbsp


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