On the other day I bought a giant bunch of Garlic Chives from an Asian grocery. They were getting old and I needed to use them up. I only had beef mince that day, so I decided to make Asian flavoured hamburgs. I added some Curry Powder to it. Then another idea came to me and I changed my mind and made the mixture into Gyoza. Curry Flavoured Gyoza? Why not? We love Gyoza and we love Curry.
The verdict from my family was… ‘This is yummy!’ Naturally it can’t be BAD!
Beef Mince 500g
Garlic Chives (‘Nira’) 120g *OR as much as you like
Onion 1/2 *very finely chopped
Garlic 1 clove *grated
Ginger 1 small piece *grated
Salt 1/4 teaspoon
Curry Powder 2 teaspoons OR as required
Sugar 1 teaspoon
Sake OR Mirin 1 tablespoon
Soy Sauce 1 tablespoon
Gyoza Skins 50 sheets
- Combine Beef Mince, Garlic Chives, Onion, grated Ginger and Garlic and seasoning ingredients, mix very well until it gets pasty texture.
- Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.
- Heat 1 tablespoon Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza. Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
- Serve with your favourite dipping sauce or without dipping sauce as it is seasoned quite strongly.