• prep: 0 hr
• cook: 55 min
• total: 55 min

servings:

I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.

• 1 packet 50 gyoza wrappers
• 1/8 cabbage
• 1 teaspoon salt
• 400 g lean pork or chicken
• 1/2 bunch garlic chives, finely chopped
• 4 dried shiitake mushrooms, soaked in hot water and finely chopped
• 1 tablespoon grated ginger
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
• Pinch of salt
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• La-yu (Japanese chilli oil), optional

Click Here For Step-By-Step Instructions