Chicken or Beef Gyoza (Japanese Dumplings)

Chicken or Beef Gyoza (Japanese Dumplings)

adapted from Taste.com.au

Ingredients

For the filling-
400g lean beef or chicken mince
1 cup finely shredded cabbage (approximately 1/4 small white cabbage)
1 tsp. sesame oil
1 tbsp. soy sauce
3cm piece ginger, peeled, grated
2 garlic cloves, crushed
30 dumpling wrappers
1 tbsp. vegetable oil
sliced green onions, to serve

For the dipping sauce-
1/3 cup teriyaki sauce
1 tsp. sesame oil

Method

Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.

Heat half the vegetable oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.

Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.

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