Pork Gyoza

Pork gyoza

Even though I am vegetarian, that doesn’t mean I don’t cook meat for my carnivorous boyfriend T.  One of T’s favourite dishes is Gyoza (Japanese dumplings).  Namely, the pork Gyoza at Sono Japanese Restaurant, which we frequent.  I decided to try my hand at making Gyoza as a surprise for T when he came home after having to work on the weekend.  My plans soon shifted from simply making Gyoza to making an entire Japanese banquet that consisted of gyoza, sushi, a soba noodle stir fry and a Japanese salad.  I then accompanied all of this by dressing the coffee table in our lounge room and placing cushions around it so we could eat Japanese style.  The final touch was some traditional Japanese music.  T loved the effort I went to and I think I earned a few brownie points that night.


15 gow gee wrappers
200g pork mince
1/2 an onion, peeled and diced finely
1 tablespoon of diced chives
1/2 cup wombok cabbage, shredded
1/2 teaspoon of sesame oil
2 teaspoons of soy sauce
2cm piece ginger, peeled, grated
1 garlic clove, grated
1 tablespoon vegetable oil
chives, diced, to serve

1. Place all the ingredients in a bowl and stir to combine.

2. Spread out all the gow gee wrapper on the kitchen bench and spoon 1 heaped teaspoon of mixture in the centre of each wrapper.

3. Brush edges with cold water and fold wrapper over to and press edges together to seal.

4. Place a large pot of water on the stove and bring to a simmer.

5. Line a bamboo steamer with baking paper (this prevents the gyoza from sticking to the steamer) and place over the simmering water to steam the gyoza.

6.Steam gyoza until the gow gee wrappers turn semi translucent.

7. Once you have steamed all the gyoza you can keep them in a plastic container lined with baking paper in between each layer of gyoza until ready to serve.

To serve:

1. Heat a large frying pan on a medium heat along with 1 tablespoon of oil.

2. Arrange the gyoza in the pan and cook until browned (I only cooked one side).

3. Before serving sprinkle with some diced chives and serve with a ponzu dipping sauce (available from most supermarkets).

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