Many years ago, when my children were young, we tried to make Gyoza for dinner one day and ended up having a large amount of filling leftover. My children should have wrapped more filling but they were not yet very skilled with Gyoza wrapping. Anyway, I made the filling leftover into small patties and cooked them just like cooking hamburgs. My children called them ‘Gyoza-burgs’ and loved them so much. Since then, I have been making these ‘Gyoza-burgs’. In the early days, I used cabbage or wombok just like making Gyoza filling, but soon I found Spring Onions were much easier to prepare with. The ‘Gyoza-burgs’ can be enjoyed with Gyoza dipping sauce, that is ‘Ponzu’ & ‘Rā-yu’ (Chilli Oil).
Pork Mince 500g
Spring Onions 6 to 8 *finely chopped, Garlic Chives are also good for ‘Gyoza-burgs’
Ginger 1 small piece *grated
Garlic 1 clove *grated
Salt 1/2 teaspoon
Oil for cooking
‘Ponzu’ *OR mix Soy Sauce & Rice Vinegar
Rā-yu (Chilli Oil) *optional
- Combine Pork Mince, Spring Onion, grated Ginger and Garlic in a bowl, season with Salt and Pepper, and mix very well until it gets pasty texture. Shape the mixture into about 1cm-thick patties.
- Heat a small amount of Oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes each side or until browned and cooked through.
- Serve with the sauce.