Pork & Cabbage Rolled Gyoza
Pork & Cabbage Rolled Gyoza

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork & cabbage rolled gyoza. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Pork & Cabbage Rolled Gyoza is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pork & Cabbage Rolled Gyoza is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook pork & cabbage rolled gyoza using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pork & Cabbage Rolled Gyoza:
  1. Make ready 1/4 Cabbage *about 300g
  2. Take 1/2 teaspoon Salt
  3. Take 300 g Pork Mince
  4. Prepare 2 Spring Onion *finely chopped
  5. Get 1 small piece Ginger *grated
  6. Get 1 clove Garlic *grated
  7. Get White Pepper
  8. Prepare 1 tablespoon Oyster Sauce OR Soy Sauce
  9. Get 1 tablespoon Potato Starch Flour
  10. Get 1/2 tablespoon Sesame Oil
  11. Make ready Gyoza Skins
  12. Prepare Oil for cooking
  13. Make ready Water for cooking
  14. Get <Dipping Sauce>
  15. Take Ponzu
  16. Prepare Rā-yu (Chilli Oil)

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Instructions to make Pork & Cabbage Rolled Gyoza:
  1. Slice Cabbage finely, add Salt and massage, then set aside for 10 minutes while you are preparing other ingredients. Lightly squeeze to remove excess salty water.
  2. Combine Cabbage, Pork Mince, Spring Onions, grated Ginger and Garlic, and the seasonings and Potato Starch, then mix well until combined evenly.
  3. Place a Gyoza skin on a flat surface and moisten the edge furthest from you with water. Place a tablespoonful of filling onto a Gyoza Skin, slightly spread sideways, roll up, and secure. Flatten slightly. Repeat with remaining filling.
  4. Heat Oil in a frypan (non-stick pan recommended) over medium high heat, place Gyoza with sealed side facing up. Add 1/4 to 1/2 cup Water, cover with a lid and allow Gyoza to steam until Water is gone. Keep cooking until the bottom of Gyoza turned golden brown. *Note: Turn them over and brown the other side as well if you prefer.
  5. Serve with the Dipping Sauce with Rā-yu (Chilli Oil).

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