Everyone loves Gyoza. It’s a great fun family activity to make them, too. My children always wanted to help me making them when they were very young, but traditional wrapping method was too difficult for young children. These Rolled Gyoza are easy to make. Instead of wrapping them, just roll them up! Today I used Pork & Cabbage, the golden pair, for the filling, but you can use your favourite filling.
About 40 pieces
1/4 Cabbage *about 300g
1/2 teaspoon Salt
300g Pork Mince
2 Spring Onion *finely chopped
1 small piece Ginger *grated
1 clove Garlic *grated
1 tablespoon Oyster Sauce OR Soy Sauce
1/2 tablespoon Sesame Oil
1 tablespoon Potato Starch Flour
Rā-yu (Chilli Oil)
- Slice Cabbage finely, add Salt and massage, then set aside for 10 minutes while you are preparing other ingredients. Lightly squeeze to remove excess salty water.
- Combine Cabbage, Pork Mince, Spring Onions, grated Ginger and Garlic, and the seasonings and Potato Starch, then mix well until combined evenly.
- Place a Gyoza skin on a flat surface and moisten the edge furthest from you with water. Place a tablespoonful of filling onto a Gyoza Skin, slightly spread sideways, roll up, and secure. Flatten slightly. Repeat with remaining filling.
- Heat Oil in a frypan (non-stick pan recommended) over medium high heat, place Gyoza with sealed side facing up. Add 1/4 to 1/2 cup Water, cover with a lid and allow Gyoza to steam until Water is gone. Keep cooking until the bottom of Gyoza turned golden brown. *Note: Turn them over and brown the other side as well if you prefer.
- Serve with the Dipping Sauce with Rā-yu (Chilli Oil).
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