Ingredients
- 500g lean pork mince
- 100g cabbage (finely chopped)
- 1 small carrot (finely grated)
- 100g mushrooms (finely chopped)
- 1 tbsp grated fresh ginger
- 2 cloves garlic (crushed)
- 1 tbsp + 1 tsp sesame oil (divided)
- 1 tsp + 1 tbsp salt-reduced soy sauce (divided)
- 20 gyoza wrappers
- 2 tbsp sunflower oil
- 1 tbsp chilli oil (to serve)
- 500g fresh or frozen vegetables (steamed, to serve)
- 2 tsp toasted sesame seeds (to serve)
Method
- Place pork, cabbage, carrot, mushrooms, ginger, garlic, 2 teaspoons of the sesame oil and 1 teaspoon of the soy sauce in a large bowl. Season with pepper. Mix until well combined.
- Roll mixture into 20 balls (about 1 heaped tablespoon of mixture in each) and place on two baking paper-lined trays. Drape wrappers over pork balls to cover snugly, pressing around edge of wrappers so they rest on the trays.
- Heat 1 tablespoon of the sunflower oil and 1 teaspoon of the remaining sesame oil in a large, non-stick frying pan (choose one with a lid) over a medium-high heat. Add 10 dumplings, allowing edge of wrappers to rest on base of pan. Cook, without turning, for about 3 minutes, or until crisp and browned underneath.
- Pour ¾ cup water around the edge of pan (not over dumplings). Bring to boil. Cover with lid. Boil for 7-8 minutes, until water has evaporated and wrappers are tender and translucent. If some water remains in the pan, cook uncovered for a further 2-3 minutes or until all water has evaporated and pork is cooked through.
Pork mince can be replaced with lean chicken or beef mince.
Source: heartfoundation.org.au
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