In China, these are particularly enjoyed as part of the Chinese New Year celebrations. The filling represents good luck and fortune!
Ingredients
For 9 x Gyoza:
45g Quorn, minced pork or meat-free mince
15g fresh ginger root, peeled
1 medium clove of garlic
1 dessertspoon (7ml) Soy sauce
1 dessertspoon (15ml) Teriyaki sauce
1 dessertspoon (7ml) vegetable oil
Third of a carrot, peeled
35g white cabbage, chopped finely
2 spring onions
9 (65g) Gyoza wrappers (available in Chinese food stores)
Method
- Put the Quorn into your mixing bowl and add the Soy sauce, Teriyaki sauce and oil
- Add the grated ginger and crushed garlic and stir in
- Add the grated carrot and grated cabbage
- Chop the spring onion and add this in. Stir the mixture thoroughly
- Clear down your work surface thoroughly, leaving just your bowl of mixture and your spoon
- To make the Gyoza, take a wrapper and put a small spoonful of the mixture in the middle. Wet the edges of the wrapper with wet fingers (you’ll need a small bowl of water to dip them into)
- Now seal the edges together, making a couple of pleats at the top, to make a parcel (your teacher will show you how). Make sure the parcel is sealed properly
- Place the filled Gyoza onto a floured surface whilst you make the others
- Repeat the process for the other eight Gyoza
- Cook the gyoza in a steamer (Adult!) for three minutes. (Tip! oil the trays of the steamer to stop the gyoza sticking to them)
- Enjoy your Gyoza dipped in soy sauce with a little ginger and garlic added, if you like. Happy Chinese New Year!
