Nanami gyoza
- Gurdeep Loyal
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Serves 6
Easy
Total time: 1 hr
+ salting
0 reviews
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These Japanese-style dumplings are stuffed with salted white cabbage, garlic, spring onion, chilli paste and tofu – although you can swap in pork mince if you'd like a meatier version
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Try these Japanese-style dumplings, then check out these chicken thigh yakitori, spicy miso ramen and more Japanese recipes.
Ingredients
Nutrition
-
350g white cabbage
(about ½ a cabbage), finely shredded
-
500g tofu or pork mince
-
2 spring onions
finely chopped
-
2 garlic cloves
crushed
-
1 tbsp nanami chilli paste
-
40-50 frozen round gyoza wrappers
defrosted
-
vegetable oil
for frying
-
soy sauce or ponzu sauce
for dipping
Nutrition: Per serving
- kcal434
- fat13.6g
- saturates3.4g
- carbs50.2g
- sugars3g
- fibre2.2g
- protein26.6g
- salt1g
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Method
-
step 1
Sprinkle 1 tsp of salt onto the cabbage and massage in with your hands for 45 seconds. Leave for 10 minutes to release some of its water, then press the cabbage into a sieve to remove the excess liquid.
-
step 2
Mix together the mince, spring onions, garlic, cabbage and nanami until well combined.
-
step 3
Take a gyoza wrapper and put a heaped tsp of the filling in the centre. Brush the edge of the wrapper with water, then bring the two sides together, pinching at the top to make a half-moon shape.
-
step 4
Holding the top, pleat and pinch the wrappers on each side towards the middle, completely encasing the filling – wet the outside of the wrapper with a little water if needed.
-
step 5
Heat some vegetable oil in a lidded frying pan over a high heat and fry the bottoms of the gyozas in batches for 2-3 minutes until crisp.
-
step 6
Carefully add 75ml of water to the pan and cover with a lid immediately. Let the gyozas steam for 4-5 minutes or until the water has evaporated, the fillings are cooked through and the bottoms are crispy. Repeat with the remaining gyozas. Serve with soy or ponzu for dipping, and a dot of nanami paste on top, if you like.
Head this way for more Japanese-inspired recipes
Authors
Gurdeep Loyal
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