Name: Japanese GYOZA (Dumplings)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 40
Ingredients: Filling:; 1 1/2 cups green cabbage, very finely chopped; 1 tsp salt, separated; 1 lb / 500g ground pork (mince) (fattier the better); 1 cup garlic chives, finely chopped (Note 1); 1 garlic cloves, crushed; 1 tsp ginger, grated; 1 tsp sesame oil; 1 tbsp cornstarch / corn flour; 2 tsp soy sauce; Gyoza:; 1 tsp cornflour (cornstarch) – for tray; 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – 1 1/2 packets (Note 2); 3 tbsp vegetable oil (or other cooking oil); Dipping Sauce:; Soy sauce; Rice wine vinegar; Chili oil (Rayu is Japanese chili oil)

1. Garlic chives is the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.

2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).

They usually come in packs of 30 so you will need 2 packets.

3. FREEZING:In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.

REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.

4. Nutrition per piece, assuming 40 (largish) pieces.

Japanese GYOZA (Dumplings)

Ingredients

Filling

Gyoza

Dipping Sauce

Steps

Notes

Nutrition Facts