
Gyoza
Cook time: 1 1/2 Hour Serves: 2 Persons Difficulty: Easy
In the mood for dumplings? Aromatic and flavourful MATR Mince with spring onions, cabbage, garlic and ginger in a soft, yet crispy dough casing. We recommend making a bunch and stashing them in the freezer, so a gyoza is never far!
Ingredients
300g MATR Mince
100g pointed cabbage
2 spring onions
2 cloves garlic
Double the amount of ginger as garlic
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice wine vinegar
1 packet dumpling wrappers

Method
For the filling:
- Peel and mince garlic and ginger (a teaspoon is great for peeling ginger!)
- Medium dice the cabbage
- Slice spring onion thin, separating greens and whites
- Sweat spring onion whites in some neutral oil until soft over medium heat for about 5 minutes
- Add ginger and garlic and cook for about 1 minute
- Add cabbage and season with some salt and cook for about 3 minutes
- Transfer into a bowl
- Cook MATR Mince in pan over medium heat until lightly browned and season with some salt for about 5 minutes
- Add to the bowl, mix with the cabbage and aromatics, and season with soy sauce, sesame oil, and vinegar.
- Add spring onion tops
Making the gyoza
- Get a small container of water and wet the outter rim of the dumpling wraps
- Fold over the edges to create the folds you see in gyoza (you can also crimp with a fork, or squeeze with your fingers – get creative!)
- Once they’re all finished, heat a pan onmedium heat and add some neutral flavored oil
- Cook the gyoza until a golden crust forms
- Add water and cover with a lid to steam for about 2 minutes.
- Remove lid and let water evaporate
- Let bottom crisp up again and serve while hot