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Japanese Cabbage Pork Gyoza

Japanese Cabbage Pork Gyoza

Every asian culture has their own take on dumplings &sh; these Japanese ones are steamed and pan fried. Love the crunch the fried bottoms give with the soft dumpling top.

Ready in: 1 hour 30 minutes

Serves: 12

Complexity: easy

kcal: 58

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1 small head of cabbage
1 bunch chives, fine chopped
1 bunch spring onions, fine chopped
4 cloves garlic, finely chopped
sprinkle of SIDS CRAZY SALT
¼ cup cornflour
620 g pork mince
¼ cup soy sauce
3 tbsp sesame oil
2 tbsp water
80 round Gyoza wrappers
rice bran oil for frying
2 tbsp soy sauce
2 tbsp rice vinegar
a few drops Kaitaia Fire


GYOZA: Take out the cabbage heart, remove the leaves and place them in a saucepan with water then bring to a boil. Once the cabbage has come to a boil, drain the water and put the cabbage in ice water to cool down and stop the cooking. When cool enough to touch, take a handful and squeeze out all the extra liquid. Repeat until all the cabbage is squeezed. Chop, then add to the other veggies. Add cornflour and stir.
In another bowl mix the pork, SIDS CRAZY SALT, soy sauce, sesame oil and water. Add the veggies and mix again.
Taking one round gyoza wrapper at a time, wet the ⅔ of the outside edge. Place about 2 tsp of filling in the centre of the circle, bring the edges together in the centre, then work your way down each side pleat and pinch - creating a half moon. Repeat with all 80 gyoza. Now freeze or cook.
Heat a pan and add the oil. Swirl the oil around the pan then add the gyozas - don't over crowd the pan. Shake the pan a bit to make sure nothing is sticking. Once the bottom is a golden brown add enough water to halfway cover the gyoza, place the lid on the pan and bring the tempurature back to high. The water will steam out and cook the gyoza. Once the water is almost all gone (it will get louder) take the lid off and let it finish frying - the gyoza should come right off without sticking.
DIPPING SAUCE: Mix it all together then serve in a large ramekin.