Gyoza

Ingredients

• 1/2 carrot
• veggie mince
• 3 cabbage leaves
• 3 spring onions
• 1 clove garlic
• pack of gyoza skins defrosted

Dipping sauce

• soy sauce
• chilli oil
• rice wine vinegar (any vinegar will do)

1. Finely chop all the vegetables and mix with the mince, or if you prefer use more vegetables any you like and leave out the mince.
2. Take a skin, and wet the outer edge of it (I dip my finger in a glass of water and run it round). Place a teaspoon of the mince mixture in the middle and fold the two side up to meet each other and then seal the edges. I couldn’t for the life of me think of the best way to describe this in words so here is a youtube video if you can bear the man going on about his shrimp filling/crimping/pinching.
3. Now even if you don’t think you can eat them all in one go, make them all and freeze what you can’t eat (uncooked, you can pop them straight in the pan from frozen).
4. Heat a large pan with oil and place as many gyoza in as you can, then you want to fry them until the bottoms become brown. Then pour some water into the pan and cover with a lid. This will steam them.
5. Once the water has evaporated and the skins have become translucent they are ready to eat!
6. Mix together the ingredients for the dipping sauce, taste it as you do it, it’s kind of a personal preference thing. I like mine really vinegary but my husband hates it with any vinegar in at all. Dip the gyoza in and enjoy ^.^
7. You might have some mince mixture left over, use it up and make a bolognaise!

Tags: gyoza