Pork and cabbage pot-stickers recipe | Gyoza recipe
Australian Gourmet Traveller recipe for pork and cabbage pot-stickers.
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Cooking tools:
- Pastry cutter
- Rolling pin
- Colander
- Skillet
- Mixing bowl
- Chopsticks
- Chef's knife
- Kitchen towel
- Plastic wrap
- Baking sheet
- Measuring spoon
- Measuring cup
- Kettle
- Stove
- Refrigerator
- Plate
Ingredients
- 300 gm (2 cups) plain flour, plus extra, for dusting
- 2 tbsp mild-flavoured oil, such as grapeseed
- 350 ml chicken stock
- 50 ml soy sauce, or to taste
- 1 tbsp brown rice vinegar
- 2 tsp mirin
- 1 tbsp finely grated ginger
- 1 garlic clove, finely chopped
- 2 spring onions, thinly sliced
- To serve: baby shiso leaves (optional)
- Pork and cabbage filling
- 120 gm finely sliced Chinese cabbage
- 500 gm minced pork
- ¼ cup finely sliced shiso
- 4 spring onions, thinly sliced
- 1½ tbsp finely grated ginger
- 2 garlic cloves, finely grated
- 1 tbsp shiro miso paste (see note)
- 1 tbsp dark soy sauce
- ½ tsp shichimi togarashi (optional; see note)
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