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Food, food, food

Gyozas

Don’t be afraid to try these Japanese classics- they’re not as scary as you think. Serve these popular Japanese dumplings piping-hot with combined soy sauce and chilli oil, or with rice vinegar. Makes 50
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INGREDIENTS​:
  • 325g (10¾ ounces) cabbage, chopped finely
  • 300g (10 ounces) minced (ground) pork
  • 4 green onions (scallions), chopped finely
  • 1 egg, beaten lightly
  • 2 tablespoon Japanese soy sauce
  • 1 tablespoon sake
  • 2 teaspoon sesame oil
  • 1 teaspoon caster (superfine) sugar
  • 1/4 teaspoon ground white pepper
  • 50 gyoza wrappers
  • 1 tablespoon vegetable oil
DIRECTIONS:
  1. Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.
  2. Place one heaped teaspoon of pork mixture in the centre of a wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.
  3. Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.
  4. Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.
Notes: Gyozas can be made ahead and frozen. No need to defrost before cooking; they will just take a little longer to cook. Wrappers can be found in the Asian section of many supermarkets and in Asian grocery stores.



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  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US