Nanami gyoza
1 HOUR + SALTING | SERVES 6 | EASY |
white cabbage 350g (about ½ a cabbage), finely shredded tofu or pork mince 500g
spring onions 2, finely chopped
garlic 2 cloves, crushed
nanami chilli paste 1 tbsp
frozen round gyoza wrappers 40-50, defrosted vegetable oil for frying soy sauce or ponzu sauce for dipping
1 Sprinkle 1 tsp of salt onto the cabbage and massage in with your hands for 45 seconds. Leave for 10 minutes to release some of its water, then press the cabbage into a sieve to remove the excess liquid.
2 Mix together the mince, spring onions, garlic, cabbage and nanami until well combined.
3 Take a gyoza wrapper and put a heaped tsp of the filling in the centre. Brush the edge of the wrapper with water, then bring the two sides together, pinching at the top to make a half moon shape.
4 Holding the top, pleat and pinch the wrappers on each side towards the middle, completely encasing the filling – wet the outside of the wrapper with a little water if needed.
5 Heat some vegetable oil in a lidded frying pan over a high heat and fry the bottoms of the gyozas in batches for
2-3 minutes until crisp.
6 Carefully add 75ml of water to the pan and cover with a lid immediately. Let the gyozas steam for 4-5 minutes or until the water has evaporated, the fillings are cooked through and the bottoms are crispy. Repeat with the remaining gyozas. Serve with soy or ponzu for dipping, and a dot of nanami paste on top, if you like.
PER SERVING 434 kcals | fat 13.6G saturates 3.4G | carbs 50.2G | sugars 3G fibre 2.2G | protein 26.6G | salt 1G