Gyoza
(Makes about 30)
Ingredients
- 200g chicken mince, lean
- 200g pork mince
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, crushed
- 2 spring onions, chopped finely
- 1 ½ teaspoons salt
- pepper to taste
- 200g packet gyoza wrappers
- Vegetable oil for frying
- Sesame oil
Method
Combine the first seven ingredients, and mix well using your hands. Lay the gyoza wrappers out 4 or 5 at a time, and brush the edges with water. Using a teaspoon, place a small amount of the mince mixture onto each round. Pull the edges, either side, up to the middle and create a pleated seem. Repeat procedure until all the mixture or wrappers are gone.
Fry the dumplings in a non stick frying pan with a small amount of vegetable oil, you may need to do this in two or three batches. Place them flat-side-down, and cook until bottoms are golden brown, being careful not to let them stick.
Meanwhile boil a cup of water with 4 tablespoons of vegetable oil and a dash of sesame oil. Pour half of the water/oil into the pan with the dumplings, and place the lid on. Continue to cook for about 8-10 minutes then remove the lid, increase the heat and cook until all the liquid has almost evaporated. Repeat this process with remaining dumplings.
Serve hot with dipping sauce.
DIPPING SAUCE:
1 lemon, juice only
½ cup mirin
¼ cup Japanese soy sauce
Fresh or dried chilli to taste
METHOD:
Combine ingredients.
Serve with Gyoza.
Suggested Wines to Go With Today's Recipe
Pinot Gris:
Glazebrook Hawkes Bay 2006
Lawsons Dry Hills 2006
Villa Maria Private Bin 2006
Clayridge 2006
Gewurtztraminer
Montana Terroir Riverpoint 2005
Villa Maria Private Bin 2006
Seresin Marlborough 2005
