Yaki Gyoza (Pork and Onion Gyoza)

Yields approx 25 Gyoza

INGREDIENTS
Main filling
120g Pork – Minced
100g Cabbage – finely chopped
50g Onion – finely chopped
50g Nira (Garlic Chives) – finely chopped.

Seasonings
1/2 TBSP Soy
1/2 TBSP Sugar
1 Pinch Pepper
1 TBSP Sake
1/2 TBSP Sesame Oil
1 TBSP Potato Starch (or Cornstarch)
1 TSP Garlic – Grated
1/2 TSP Ginger – Grated
1 TBSP Oyster Sauce

Skins
25 Gyoza Skins – You can make own but this is easier.
Flour for dusting.
1 TBSP Sesame Oil

INSTRUCTIONS
1. Mix pork in a large bowl till gooey – using your hands.

2. Add in all the seasonings (soy, sugar, pepper, sake, sesame oil, potato starch, garlic, ginger and oyster sauce). And kneed well into the pork.

3. Add the cabbage, onion and nira and mix through gently.

4. Cover bowl with cling film and sit in fridge for 30 mins to marinate the juices.

5. While waiting, dust flour onto a baking sheet.

6. Once pork has marinated spoon out approx 1 TBSP onto a gyoza skin. Wet the out part of the skin to help it seal.

7. Pull one side of skin over to the other to produce a semi circle and begin to gather one side of the skin into pleats, sealing it well into the opposite side. Place completed gyoza on the floured baking sheet.

8. Heat sesame oil in a large lidded pan on medium heat.

9. When hot enough place half the gyoza in the pan, make sure not to crowd the pan too much.

10. Pour in boiling water till it covers half way up the gyoza and place lid.

11. Steam for approx 5/6 mins or until the water has mostly evaporated.

12. When the water has evaporated, drizzle sesame oil between the gyozas in the pan and replace the lid.

13. Cook for another 2/3 mins until they sizzle.

14. Serve them crispy side up.

NOTES
This recipe goes great with Gyoza Dipping Sauce!