Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying.
- around 30–40 gyoza wrappers (these are the round ones)
- 300g chicken, finely chopped
- 200g prawns, finely chopped
- 1 cup cabbage, finely chopped
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1/2 thumb size ginger, grated
- 2 cloves garlic, minced
- 1 stalk spring onion, chopped
- cooking oil
- 1/2 cup boiling water
- In a bowl mix all ingredients together except for the wrappers and cooking oil.
- Ready your wrappers and place 1 heaping teaspoon of mince mixture on one half of the wrappers. Brush ends with cold water then fold and seal ingredients in the middle.
- In a large heavy pan add oil and pan fry gyoza, cook for 2 minutes or until bottom is browned.
- Add 1/2 cup of boiling water, cover pan with lid then cook for 5 minutes. If you don’t have large enough pans do this in batches and do not over crowd.
- Remove from pan then serve with soy sauce.