Cooking Time: 1 1/2 Hours (approx)
Nutrition Information per serving
- 300g Specially Selected Pork mince 300g Strong white bread flour Pinch of salt 150ml Water 4 Spring onions finely chopped 120g finely chopped mushrooms 90g Chinese cabbage shredded 2 Garlic cloves, crushed Small piece of fresh ginger grated 2 Tbsp Soy sauce 1 Tbsp Miso paste 3 Tbsp Sesame oil 1 Tbsp Black sesame seeds (optional)
1. To make the gyoza dough. In a bowl add the flour and salt mix together with a fork, add the water and combine well until it forms a dough, add more water if needed. Transfer to a clean surface and knead for 5 minutes until smooth, wrap in cling film and set aside for 20 minutes.
2. In a frying pan add a little sesame oil and on a medium heat fry the spring onion, mushrooms, cabbage, garlic and ginger until soft.
3. In a bowl add the pork mince and fried vegetables and mix well, be sure to break up the mince. Now add the soy sauce and miso and combine. Set aside until ready to use.
4. If you have a pasta machine use this on the smallest setting or just using a rolling pin. Roll out the dough to about ½ cm thick. Take a cookie cutter or glass about 8cm wide and cut out the gyoza wrappers.
5. Place a heaped teaspoon of the pork filling into the centre of the wrapper, do one at a time and don’t overfill. Taking the gyoza in the palm of your hand moisten the outer edge with a little water and then fold. Fold into a semi-circle and then fold the wrapper into itself making a pleat and sealing as you go.
6. In a frying pan add the rest of the sesame oil and on a medium heat fry the gyoza for 2 – 3 minutes on each side. Then add a little water to the pan and cover with a lid, cook for a further 5 minutes. You will have to do this in batches.
7. Serve with your favourite dipping sauce and a sprinkle of black sesame seeds.