Recipe

Gyoza with soy vinegar sauce

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

Sep 30, 2003 2:00pm
  • 15 mins cooking
  • Serves 10
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Ingredients

Soy vinegar sauce
  • 1/2 cup (125ml) light soy sauce
  • 1/4 cup (60ml) red vinegar
  • 2 tablespoon white vinegar
  • 2 tablespoon sweet chilli sauce
Gyoza
  • 300 gram pork mince
  • 2 tablespoon sweet soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon sake
  • 1 egg, beaten lightly
  • 2 teaspoon sesame oil
  • 3 cup (240g) finely shredded chinese cabbage
  • 4 green onions, sliced thinly
  • 40 gyoza or gow gee wrappers
  • 1 tablespoon vegetable oil

Method

Gyoza with soy vinegar sauce
  • 1
    For the soy vinegar sauce, combine all the ingredients in a small bowl.
  • 2
    Combine pork, sweet soy sauce, sugar, sake, egg, sesame oil, cabbage and onion in large bowl; refrigerate 1 hour.
  • 3
    Place one heaped teaspoon of the pork mixture in centre of one wrapper; brush one edge of wrapper with a little water. Pleat the damp side of wrapper only; pinch both sides together to seal. Repeat with remaining pork mixture and wrappers.
  • 4
    Cover base of large frying pan with water and bring to boil. Add dumplings, in batches; reduce heat, simmer, covered for 3 minutes. Using slotted spoon, remove dumplings from pan. Drain pan, dry thoroughly.
  • 5
    Heat vegetable oil in same pan; cook dumplings, in batches, un-pleated side and base only, until golden brown.
  • 6
    Serve hot with soy vinegar sauce.

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