Cook Time: 20 minutes
Prep Time: 30 minutes
Ready In: 50 minutes
Make Sure You Have: a food processor.
Ingredients for gyoza:
200g, 7 oz. minced pork (may be substituted with chicken)
200g, 7 oz. fresh squid (may be substituted with prawns), blend to a fine mousse
A half of pointed cabbage
1 bunch of spring onion, finely chopped
2 cloves garlic, grated
1 tbsp soy sauce
¼ tsp white pepper
1 tbsp mirin
1 tbsp sake
1 tsp sesame oil
50-60 gyoza dumpling wrappers
Ingredients for dipping sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp mirin
1 tbsp sesame oil
½ tsp dried chili or chili paste, if preferred
1. Mix all the dipping sauce ingredients in a small bowl.
2. In a food processor blend the cabbage, pulse for 10 seconds until it is broken up into ½ cm,
1/5 inch pieces. Empty to a large mixing bowl. Separately blend the spring onions until it is fine and empty into the mixing bowl. Add the seafood and grated garlic to the ingredients. Incorporate the mixture by hand. Add the remaining liquid ingredients and mix further. The mixture should be firm enough to form a ball but not too dry, if it is too wet then add some corn flour.
3. Place a wrapper on your left hand and put a small table tennis ball sized piece of mixture in the center of the wrapper. Wet the edge with water and fold over the wrapper to the centre, and pinch. Repeat until all the filling is used.
4. Place a large frying pan on a medium to high heat and add 2 tablespoons of oil, place the dumplings in the pan in a line. Add ½ cup of water and cover with a lid, leaving a space for the steam to escape. Cook for 5 minutes until all the water has evaporated.
5. Take the lid off, add a tablespoon of oil and turn up the heat to high. Fry for another minute until the bottom is browned and crispy.
6. Use a palette knife to remove the gyoza from the pan and serve with the crispy side up. Serve immediately with the dipping sauce.
Note: you can freeze uncooked gyoza before cooking. Cook straight from frozen, add 3/4 of a cup of water and cook for 2 minutes longer than from fresh.