Gyoza's have always been one of my favourite things to eat when I'm out. But until recently, I'd only make them a couple of times at home - and each time I'd steamed them in the Thermomix. I have to say though - this version of my Thermomix Gyoza are pan fried and they are AMAZING. I personally think that they're way better than the steamed version. Seriously, they're that yummy!
The Thermomix makes whipping up the gyoza filling so quick and easy. It chops the cabbage and then mixes everything together in less than a minute. Then it's simply a matter or popping a teaspoon of filling onto a wonton wrapper, dampening the edges with water and sealing together.
To get that really delicious crispy pan fried gyoza happening, you need to heat a little bit of sesame (or peanut) oil in a frying pan over medium heat. Once the oil has just started to smoke, add the gyoza's to the pan and leave to cook on one side for 2-3 minutes or until golden. Pour ¼ cup of water over the gyoza's and cover the pan with a lid. Allow to cook until the water has evaporated.
Your gyoza's will be perfectly crispy on one side and steamed on the other. Absolutely delicious! Repeat in batches until all of your gyoza's have been cooked. Serve immediately with a yummy soy, sweet chilli and ginger dipping sauce, sesame seeds and Japanese mayo.
- 150 g white cabbage (about ¼ of the cabbage)
- 200 g pork mince
- 1 garlic clove , crushed
- 1 teaspoon ginger , minced
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon caster sugar
- 30 gowgee or wonton wrappers
- 1 tbs sesame oil (1 tbs per batch)
- ¼ cup (60ml) water (¼ cup per batch
- 2 tbs soy sauce
- 2 tbs sweet chilli sauce
- 1 teaspoon ginger , minced
- sesame seeds and Japanese mayo to serve (optional)
- Place the cabbage into the TM bowl and pulse on Turbo 3-4 times (scraping down after two pulses) - the cabbage should be very finely sliced.
- Remove the cabbage from the bowl and place into a strainer. Squeeze out any excess liquid and then return to the bowl.
- Add the pork mince, crushed garlic, ginger, soy sauce, sesame oil and caster sugar.
- Mix on Reverse Speed 3 for 10 seconds.
- Scrape down the sides of the bowl and repeat for a further 10 seconds (the mixture should be completely combined - if not, mix for a little longer - using the spatula to assist).
- Place 1 teaspoon of gyoza filling into the middle of each wonton wrapper.
- Wet the edges with water, fold one half on top of the other and press the edges together.
- Heat the sesame oil in a frying pan over a medium heat.
- Add the gyozas and allow to cook for 2-3 minutes or until golden on one side.
- Pour ¼ cup of water over the gyoza's and place a lid onto the frying pan.
- Leave to cook for a couple of minutes or until the water has evaporated.
- Repeat the cooking process with the remaining batches.
- Serve immediately with a dipping sauce made from soy sauce, sweet chilli sauce and ginger, sesame seeds and Japanese mayo.