Crab Gyozas

Cook time 20 minutes
Servings 20


200g crab meat
¾ cup finely shredded Chinese cabbage (Wombok)
4 large fresh shitake mushrooms, finely sliced
2 tsp minced ginger
1 egg, lightly beaten
¼ tsp chilli oil
1 tsp light soy sauce
¼ tsp sesame oil

rice bran oil for frying
30 gyoza wrappers
½ cup water


Crab Gyozas


Blanch shredded cabbage in hot water for 20 seconds then refresh in ice cold water. Drain and set aside.

Combine cabbage with remaining ingredients. Place one gyoza wrapper on the palm of your hand and put a teaspoon of mixture in the middle of the wrapper. Bring the edges to meet and form a semi circle and pinch the edges to seal. Repeat with the rest of the mixture.

Heat oil and cook for 2 minutes or until brown at the bottom. Add water, cover and cook until water is completely absorbed. Serve with dipping sauce.