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Pork and Cabbage Gyoza

Food

Basically, we just wish Julia Busuttil Nishimura & Nori Nishimura could be our Tasty Tuesday contributors EVERY month.  They have been so delightful to work with.  Sadly, though, today we have to say goodbye to these two culinary superstars, and thank them for a brilliant month of inspired Japanese recipe ideas.  They’re ending the month with a much loved favourite – Gyoza!

28th October, 2014

Pork and cabbage gyoza.  Arita Japan Palace Plate from Minami.  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Pork and cabbage gyoza ingredients. Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Nori demonstrates gyoza wrapping!  Arita Japan Palace Plate from Minami.  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

INGREDIENTS

For the gyoza (makes approximately 20)

  • 120g Chinese cabbage, finely sliced
  • 2 spring onions, finely sliced
  • 2 cloves of garlic, finely grated or chopped
  • 1 tbsp ginger finely grated or chopped
  • 250g pork mince
  • 1 tbsp soy sauce
  • 1 tbsp miso
  • 1 tbsp sesame oil
  • 2 tbsp shiso leaves, finely chopped (find shiso at most asian grocers)
  • Gyoza skins at room temperature
  • 1 tbsp vegetable oil, for frying

For the dipping sauce (or use equal quantities of each for one serve)

  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • Pinch of Shimichi Togarashi or chilli flakes

Method

For the dipping sauce, pour the soy and vinegar into a small bowl and mix to combine. Add a pinch of the chilli powder and set aside. Note: The amounts given are for one serve, so if serving two or three people, just double or triple the recipe.

For the gyoza, toss the cabbage in a colander with 2 teaspoons of salt and leave to drain for 15 minutes. Squeeze the salted cabbage to drain excess liquid. Combine cabbage and all other gyoza ingredients, except for the skins and vegetable oil, in a large bowl and mix well with your hands or a spoon. You really want to mix this well to make sure the ingredients are well incorporated into the mince.

To assemble the gyoza, have everything ready to go! The room temperature gyoza skins, the filling, a plate or board lined with glad wrap so they don’t stick, and also a small bowl of water to help seal the gyoza.

Hold the gyoza skin in one hand and place a tablespoon of the mixture in the centre of the gyoza skin. Paint the entire edge of the gyoza skin with water and slightly envelope the mixture, as if you were holding a taco. Using both hands, pinch the gyoza edges together and make a small crimp. Continue all the way along until the gyoza is completely sealed. Repeat with remaining gyoza skins and mixture.

In a large, heavy based fry pan, heat the oil over a med-high heat and add the gyoza in a single layer, fairly tightly packed and flat side down. Cook until crispy and golden on the base of the gyoza (approx. 3 minutes). Add 200ml of water to the base of the pan and cover to steam the gyoza. Cook until the liquid has completely evaporated and the gyoza are cooked through. (approximately 7 minutes). Be careful when adding the water as it will bubble and spit as soon as it hits the hot oil.

Serve gyoza hot with the dipping sauce.

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