Name: Gyozas
Cook time: 30 min
Total time: 30 min
Ingredients: 325 gram (10¾ ounces) cabbage, chopped finely; 300 gram (10 ounces) minced (ground) pork; 4 green onions (scallions), chopped finely; 1 egg, beaten lightly; 2 tablespoon japanese soy sauce; 1 tablespoon sake; 2 teaspoon sesame oil; 1 teaspoon caster (superfine) sugar; 1/4 teaspoon ground white pepper; 50 gyoza wrappers; 1 tablespoon vegetable oil

Ingredients

325 gram (10¾ ounces) cabbage, chopped finely

300 gram (10 ounces) minced (ground) pork

4 green onions (scallions), chopped finely

1 egg, beaten lightly

2 tablespoon japanese soy sauce

1 tablespoon sake

2 teaspoon sesame oil

1 teaspoon caster (superfine) sugar

1/4 teaspoon ground white pepper

50 gyoza wrappers

1 tablespoon vegetable oil

Method

1.Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.

2.Place one heaped teaspoon of pork mixture in the centre of a wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.

3.Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.

4.Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.

Gyozas can be made ahead and frozen. No need to defrost before cooking; they will just take a little longer to cook.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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