Filling Ingredients
- 1/2 pound ground pork
- 4 cups of shredded napa cabbage (or any other leafy vegetable – bak choy), Blanched for 30 seconds. Drain and squeeze out excess water.
- 1 clove of garlic, smashed.
- 1 1/2 teaspoons of minced ginger
- 1/2 tablespoon of soya sauce
- 3/4 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/8 teaspoon of white peper
- 1 teaspoon sesame oil
- 1 tablespoon of oil
- 50 gyoza, or wonton wrappers
Add all ingredients into a food processor, pulse until well combined.
Pack each gyoza wrapper with 2 teaspoon of filling and fold pleats tightly.
Cooking Instructions
Heat 1 tablespoon of oil on medium high heat, place gyozas into pan for 2-3 minutes until bottom is crispy and golden brown.
Add 1 tablespoon of water and cover immediately. Steam for 2 minutes or until all the water have evaporated. Remove lid and cook until the bottom have become crispy again.
Dipping sauce
Mix 2 tablespoon of apple cider vinegar and 1 teaspoon of brown sugar.
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