Gyoza Japanese Dumplings


Fried Gyoza Ingredients: 400g chicken mince (cooked) 1 cup finely shredded cabbage 1 teaspoon sesame oil 1 tablespoon soy sauce 3cm ginger, grated 2 garlic cloves, crushed 30 gow gee wrappers 2 tablespoon olive oil Dipping sauce: soy sauce, sweet soy sauce, sesame oil , and sesame seeds . (Stir to combine) Step 1 Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal. Step 2 Heat the olive oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.**

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The Rainbow Bees by Aryani Siti. Illustrated by Sienna Ham.

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