Pork & Tofu Gyoza

Cook Time 15 minutes

Servings 2

Ingredients

Filling
200g fatty pork mince
½ cup finely chopped shiitake or button mushrooms
¼ cup finely chopped cabbage
2-3 tbsp silken tofu
2 tsp soy sauce
½ tsp caster sugar
¼ tsp sesame oil
¼ tsp mirin
½ tsp ginger, minced
1 clove garlic, minced
2 tbsp cornflour mixed with a little water to make a slurry
12 gyoza or wonton wrappers
2 tbsp vegetable oil

Dipping Sauce
½ tsp sesame oil
1 tbsp soy sauce
Pinch caster sugar
1 tsp rice vinegar
1 tsp mirin

Method

Place all of the filling ingredients in a large bowl and stir until combined.

Brush the edges of the gyoza wrappers with the cornflour slurry. Place a teaspoon of the filling in the centre of each wrapper, then fold it in half and press the edges together to seal into a half moon shape.

Heat the vegetable oil in a frypan over medium heat, and fry the gyoza in batches for about 3 minutes on one side or until lightly golden and crispy. Pour in a few tablespoons of water and cover with a lid to steam. Once the water has evaporated, remove the lid and take off the heat.

Whisk together all of the dipping sauce ingredients in a small bowl. Serve with the hot gyoza.