Ingredients
Serves 6-8 (Makes 30)250g minced pork
2 cups finely shredded wombok
½ cup finely chopped garlic chives, plus extra to serve
2 tsp finely grated ginger
2 garlic cloves, crushed
1 tbsp sake
1 tbsp tamari
2 tsp sesame oil
275g pkt (30) gow gee wrappers
2 tsp peanut oil
½ cup (125ml) water
Dipping sauce
2 tbsp tamari
2 tbsp rice vinegar
2 tbsp water
1 tsp sesame oil
Method
Pork & Cabbage Gyozas
Combine the pork, wombok, garlic chives, ginger, garlic, sake, tamari and sesame oil in a large bowl. Season with salt and finely ground white pepper.
Place a gow gee wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture on to the centre of the wrapper. Brush the edge with a little water and fold over to enclose.
Use your fingertips to pleat the edge 4-5 times. Place on an oven tray lined with baking paper. Repeat with remaining pork mixture and gow gee wrappers.
To make the dipping sauce, combine the tamari, rice vinegar, water and oil in a small bowl.
Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the frying pan. Place over medium heat and cook for 1-2 minutes or until bases of gyoza are golden brown. Drizzle the water over the gyoza and cook, covered, for 4-5 minutes or until cooked through and water evaporates. Remove from heat and set aside, uncovered, for 1-2 minutes.
Place the gyoza on a serving platter. Serve immediately with dipping sauce.
To make the dipping sauce, combine the tamari, rice vinegar, water and oil in a small bowl.
Recipe from www.homelife.com.au/life+ideas/food/how+to+make+gyozas,4573
Cabbage Slaw
Combine the cabbage and carrots in a large bowl.
In a separate small bowl, combine the sugar, vinegar, sesame oil and soy sauce. Stir until the sugar dissolves.
Pour over the cabbage mixture. Toss until slaw is coated and top with mint leaves.
Based on Martha Stewart’s recipe: www.marthastewart.com/349635/napa-cabbage-slaw