• Pork Gyoza (Makes 40)
  • Ingredients
    • 320 minced pork
    • 1 cup chopped cabbage
    • 2 spring onions, finely diced
    • 1 egg
    • 1 tbsp soy sauce
    • 1/2 tsp S&B La-Yu Chilli Oil
    • 40 gyoza wrappers (round)
    • 2 tbsp oil
    • 1 cup water
  • Dipping sauce
    • 2 tbs tamari
    • 2 tbs rice vinegar
    • 2 tbs water
    • 1 tsp sesame oil

Recipe

• Combine the pork, cabbage, spring onions, egg, soy and chilli oil. Mix together with hands.
• Fill each gyoza wrapper with a teaspoon of the mixture. Dot the outside of half the round gyoza wrapper with water to stick, then crimp the sides together like a fan. to seal.
• Heat the oil in a non stick frying pan, and arrange the gyoza in close rows.
• Fry over medium heat for 2 minutes, or until the bottoms of the gyoza are golden.
• Add the water, cover the pan and steam for 3 minutes until the wrappers are translucent.
• Uncover and continue cooking until the bottoms are again crisp.
• Serve gyoza with soy sauce.

This recipe makes enough for four or so servings. It freezes well for a few weeks, but not much longer than that.