Gyozas are Japanese pan-fried dumplings filled with vegetables and pork. Thus, luncheon meat is a great (if not better!) substitute for pork if you don’t have any on hand! These classy dumplings are crispy and savoury. You can serve them as a side dish or make as many as you want and have them for dinner!
1/2 can Golden Bridge Luncheon Meat with Cheese minced/ground
1 pck dumpling skins
1 leaf Napa Cabbage minced
1 stalk spring onion chopped
1 shittake mushroom minced
1 clove garlic minced
1 tsp ginger minced
60 ml water
1 tbsp cooking oil
1 tsp sesame oil Seasonings
1 tsp sesame oil
1/4 tsp black pepper Dipping sauce
1/2 tbsp rice vinegar
1/2 tbsp soy sauce
Instructions:
Step 1: Prepare the filling
1. Mince the luncheon meat. 2. Add all the minced ingredients, ground luncheon meat, and seasonings into a bowl. Mix well with hands or spatula.
Step 2: Fold the gyoza
1. Place a dumpling skin on hand and place a tsp of filling in the middle of hand. #Tip: to make folding easier, lightly dust hands with flour. 2. Fold skin over into a fan shape and pinch the middle close. Pleat one side of the wrapper only, going from middle to right, then middle to left. (Pleats go inwards.)
Step 3: Cook and serve
1. Heat oil in a non-stick frying pan over medium-high heat. Place gyozas in pan. 2. Cook for 3 minutes or until the bottom is golden brown. Add water to pan and cover with lid to steam for 3 minutes or until water evaporates. 3. Pour the sesame oil around the frying pan for fragrance. 4. Arrange gyoza on a serving plate, mix sauce ingredients together and serve.