Nanami Gyoza
Delicious gyozas filled with a mix of cabbage, tofu or pork, enhanced by the spicy kick of nanami chilli paste.
Equipment
- Frying Pan
- Sieve
Ingredients
- 350 g Cabbage
- 500 g Tofu or Pork Mince
- 2 Spring Onions
- 2 Garlic Cloves
- 1 tbsp Nanami Chilli Paste
- 40-50 Gyoza Wrappers
- for frying Vegetable Oil
- for dipping Soy Sauce or Ponzu Sauce
Instructions
- Sprinkle salt on shredded cabbage, massage for 45 seconds, let sit for 10 minutes, then press to remove excess liquid.
- Combine minced tofu or pork, spring onions, garlic, cabbage, and nanami in a bowl until well mixed.
- Place a heaped tsp of filling on a gyoza wrapper, brush the edge with water, and fold to form a half-moon shape.
- Pleat and pinch the sides of the wrapper to seal the filling inside, using water if needed.
- Heat vegetable oil in a frying pan and fry gyozas for 2-3 minutes until bottoms are crisp.
- Add 75ml water to the pan, cover with a lid and steam for 4-5 minutes until cooked through and water evaporated.
- Serve with soy or ponzu sauce for dipping, and optional nanami paste on top.
Notes
These gyozas can be made in batches and frozen for later use. Enjoy experimenting with different fillings!