RECIPES OF JAPAN

Gyoza Fried Dumplings

Ingredients

50

500 gm

100 gm

2

3

2

2 cloves

1 tbsp

1 tbsp

1 tbsp

1 tsp

2 tsp

2 tsp

3-4 tbsp

Dumpling wrappers

Pork (minced)

Leeks

Spring onions

Chestnut mushrooms

Savoy cabbage leaves

Garlic

Ginger (chopped)

Soy sauce

Sake (or dry sherry)

Salt (adjust to taste)

Corn flour (cornstarch)

Sesame oil

Vegetable oil

1. Finely chop all the vegetables

2. In a large bowl put the meat, chopped vegetables and all remaining ingredients except the vegetable oil and stir it well until it becomes sticky

3. Put very small balls (about half the size of a golf ball) in the dumpling sheets and fold them over, folding one side of the sheets with a concertina effect

4. Fry the gyoza about 10 at a time in 1 tbsp of the vegetable oil

5. Once the surface of the gyoza are light brown in colour, add 2 tbsp of water to the pan and cover with a lid to steam them (They should be ready after 2 to 3 minutes)