Gyoza’s are one of natures little treats. Little sticky pillows filled with a fragrant pork filling accompanied by a refreshing dipping sauce…. if i had a food triangle i would put Gyoza’s in the 3-4 servings per day category; Sorry Doc!
250gm pork mince
1 packet of gyoza/wonton skins (round or square… same same but different)
1/2 can water chestnuts finely chopped
2 cloves finely minced garlic
Thumb of ginger minced
1/4 cup of garlic chives finely chopped
1 tsp salt
t tbsp soy
1/2 tsp sesame oil
3 tbsp soy
1 tbsp rice wine vinegar
1/2 tbsp vegetable oil
1/2 chopped chilli
1/2 clove minced garlic
tsp of chopped garlic chive for colour.
1. In a large bowl mix all of the Gyoza filling ingredients (except the skin) Make sure it is well combines so you get a consistent flavour
2. Lay out some skins on a board and brush with water around the edges. Fill with 1 heaped tsb of filling and fold the skin over to close. Make sure they are sealed and no air is left inside.
3. Heat a skillet and add a little vegetable oil.
4. Fry the Gyoza’s until golden. Add 1/4 cup of water and cover for 1 minute or until water has evapporate.
5.Mix all dressing ingredients and serve with Gyoza’s immediately.
A question for readers… how would one say NOMNOMNOMNOMNOMNOMNOMNOMNOM in Japanese?