Ingedients – serves 4
• 24 gyouza shells
• Beef/pork mince 300g
• 1/2 a cabbage
• 2 cloves garlic
• 1 thumb-size amount of Ginger
• 5 shiso leaves (Japanese basil)
• 1/2 tbs sesame oil
• Pinch of salt
SAUCE
• 1/2 cup rice vinegar
• 1/2 cup soy sauce
• 1/2 tbs sesame oil
• Some chilli flakes
Heat soy sauce and vinegar, then add sesame oil and chilli flakes.
Method
Finely chop the cabbage, garlic, ginger and shiso. Add a pinch of salt. Add mince and sesame oil and mix thoroughly. Put a spoonful of the mixture on to the centre of the gyouza shell. Dab water all round the edge and fold. Pinch and fold the open side. Press two sides together so it’s completely sealed. On a non stick pan, put some oil and then the gyouzas next to each other with minimum gap. Fry until the bottom is slightly brown. Pour hot water so it covers 3/4 of the gyouzas and put a lid on.
Keep on high heat until water evaporates, turn the heat down and dry the gyouzas. When they are dry – serve them!