Japanese Gyoza with a Hint Of Soy Vinegarette and Coriander

  • Japanese Gyoza with a Hint Of Soy Vinegarette and Coriander
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  • 1 x packet of wonton wrappers
  • 350 g pork mince
  • 1 handful coriander, wash, chopped
  • 3 Tbls oyster sauce
  • 1 x onion, chopped finely
  • 1 cup cabbage, washed, chopped finely
  • 1 Tbls soy sauce
  • 1 x small egg
  • 1 Tbls corn flour
  • 3 Tbls soy sauce
  • 1 Tbls vinegar


1. In a large mixing bowl, add pork mince, onion, coriander, soy sauce, oyster sauce, egg, cornflour and cabbage into a bowl. Season well with salt and pepper. Mix together with hands till all ingredients are combined well.

2. In a separate small bowl, add 1/4 cup of water and 2 teaspoons of corn flour. (This will act as a liquid that will help seal the gyozas)

3. Lay out a chopping board. Have the meat mixture close by and the cornflour liquid close by. Take out a wonton wrapper, place half a teaspoon of pork mixture onto one side of the wonton wrapper. Dip your finger into the cornflour liquid and touch around the edges of the wonton wrapper. This will help seal the wrapper when it is folderd. Fold both sides together and pleat the edges of the gyoza.

** If you get one of the larger packets of wonton wrappers, you can easily make 50 gyozas with the pork mixture.

4. Once all gyozas are made, take out a steamer and grease well with oil spray or as I like to do, a little butter on paper towel. Place gyozas on top and steam for 15 minutes. Once gyozas are cooked, remove from heat and leave to cool.

5. In a small bowl, add 3 tablespoons of soy with vinegar. This will be the soy vinegarette.

6: Healthy option: Serve gyozas on a nice flate plate. Drizzle with soy vinegarette and coriander .

7: Cheeky option: Pan fry the bottom of the gyozas in a little oil for 1 minute till it becomes golden brown. Serve on a flat plate with drizzed soy vinegarette and coriander.

Enjoy !

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