5oz – 150g Chinese or Napa cabbage, finely chopped
½ tsp salt
2 spring onions, finely sliced
2 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tbsp olive oil
½ tsp toasted sesame oil
Freshly ground black pepper
30 gyoza wrappers
1 tsp cornflour/cornstarch
Step 1
Finely chop the cabbage, sprinkle with salt, and let sit 10 minutes. Squeeze dry using a clean towel or simply squeeze using your hands.
Step 2
In a large mixing bowl, combine pork mince, chopped Shrimp (prawns), ginger, garlic, spring onions, soy sauce, olive oil, sesame oil, cornflour and pepper. Add the squeezed dry cabbage. Mix well by hand until the texture feels slightly sticky, that’s how you know it’s emulsified and juicy. (Similar to sausage mix)
Step 3
Lay a gyoza wrapper on your palm, wet the edge all around, add about 1 tsp of filling and fold in half like a taco. Pleat one side while sealing tightly. Repeat with remaining wrappers. 7 pleats are best but 5 are great too.
Step 4
In a large frying pan over medium heat, heat 1 tbsp olive oil. Arrange the gyoza flat-side down in a single layer. Fry until the bottoms turn golden brown, about 2 minutes. Lift and check them to be sure. You want a deep golden brown color.
Step 5
Pour in the water and cover with a lid. Steam 4 to 5 minutes, or until the water nearly evaporates. Remove the lid and cook uncovered for 1 minute to re-crisp the base.
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Source: [Recipe 30](https://recipe30.com/japanese-prawn-pork-gyoza.html/)
7oz – 200g pork mince
5oz – 140g raw prawns or shrimp, finely chopped
5oz – 150g Chinese or Napa cabbage, finely chopped
½ tsp salt
2 spring onions, finely sliced
2 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tbsp olive oil
½ tsp toasted sesame oil
Freshly ground black pepper
30 gyoza wrappers
1 tsp cornflour/cornstarch
Step 1
Finely chop the cabbage, sprinkle with salt, and let sit 10 minutes. Squeeze dry using a clean towel or simply squeeze using your hands.
Step 2
In a large mixing bowl, combine pork mince, chopped Shrimp (prawns), ginger, garlic, spring onions, soy sauce, olive oil, sesame oil, cornflour and pepper. Add the squeezed dry cabbage. Mix well by hand until the texture feels slightly sticky, that’s how you know it’s emulsified and juicy. (Similar to sausage mix)
Step 3
Lay a gyoza wrapper on your palm, wet the edge all around, add about 1 tsp of filling and fold in half like a taco. Pleat one side while sealing tightly. Repeat with remaining wrappers. 7 pleats are best but 5 are great too.
Step 4
In a large frying pan over medium heat, heat 1 tbsp olive oil. Arrange the gyoza flat-side down in a single layer. Fry until the bottoms turn golden brown, about 2 minutes. Lift and check them to be sure. You want a deep golden brown color.
Step 5
Pour in the water and cover with a lid. Steam 4 to 5 minutes, or until the water nearly evaporates. Remove the lid and cook uncovered for 1 minute to re-crisp the base.
Step 6
Serve immediately with the dipping sauce.