Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pork gyozas
- Preparation and cooking time
- Total time
- A little effort
- Makes about 20
Ingredients
- 100g young spring greens, blanched for 2 minutes, then drained and cooled
- 2cm piece ginger, peeled and grated
- 1 clove garlic, crushed
- 200g minced pork
- 1 tbsp soy sauce
- 1 egg white, lightly beaten to break up
- 2 spring onions, finely chopped
- 20 gyoza wrappers
- 1 tbsp sunflower oil
DIPPING SAUCE
- 3 tbsp light soy sauce
- 1 tbsp Japanese rice vinegar
- 1 tsp sesame oil
- ½ red chilli, finely chopped
Method
- STEP 1
Finely chop the greens and put in a bowl with the ginger, garlic and pork. Add the soy, 1 tbsp of the egg white and the spring onions. Season and mix well.
- STEP 2
Using the tip of a finger, moisten the edges of a gyoza wrapper with water. Put a good ½ tsp of the mixture in the centre.
- STEP 3
Bring the two sides together to make a half-moon shape, pleating the top half as you go along.
- STEP 4
Pinch to seal. Repeat until you have finished all of the mix.
- STEP 5
Arrange the dumplings, well-spaced apart, on a tray lined with baking paper.
- STEP 6
When ready to serve, heat a little sunflower oil in a non-stick pan and put each gyoza in the pan flat-side down.
- STEP 7
Cook for a minute or two until the bottom turns golden.
- STEP 8
Add 125ml of boiling water to the pan, cover with a lid and steam for 5-6 minutes, or until the wrappers are tender.
- STEP 9
Take off the lid and keep cooking until the water has evaporated. Repeat with the remaining dumplings. Mix the dipping sauce ingredients together and serve.
