Pork & Wombok Gyoza

Name: Pork & Wombok Gyoza
Yield: 35 to 40 pieces
Cuisine: British
Ingredients: 300-400 g Pork Mince; 1/4 Wombok (Chinese Cabbage); 1-2 teaspoons Salt; 1 small piece Ginger *grated; 1 clove Garlic *grated; 1/2 bunch (about 50g) Garlic Chives *optional, chopped; Salt & White Pepper; Gyoza Wrappers; Oil; Water

Hiroko Liston @hirokoliston

Melbourne, Australia

You can find locally produced Gyoza wrappers at Asian grocery stores. What I usually use is 400g pack containing 42 wrappers. They are fresh and very reasonably priced.

Hiroko Liston @hirokoliston

Melbourne, Australia

You can find locally produced Gyoza wrappers at Asian grocery stores. What I usually use is 400g pack containing 42 wrappers. They are fresh and very reasonably priced.

Saved

Ingredients

35 to 40 pieces

300-400 gPork Mince
1/4Wombok (Chinese Cabbage)
1-2 teaspoonsSalt
1small piece Ginger *grated
1 cloveGarlic *grated
1/2 bunch(about 50g) Garlic Chives *optional, chopped
Salt & White Pepper
Gyoza Wrappers
Oil
Water

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Steps

1

Chop the Wombok finely and massage 1 to 2 teaspoons of Salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water.
2

Combine Pork Mince, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, add some Salt & White Pepper, and mix them very well until it gets pasty texture.
3

Place some filling onto a Gyoza wrapper, moisten the edge with water, fold the edge about 5 times and close.
4

Heat Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza in the pan.
5

Add 1/2 cup water, cover with a lid, and allow Gyoza to get steamed until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
6

Serve with Ponzu with Rāyu (Chili Oil).

Ponzu