I think of all the meals I've made recently, this has certainly been the most satisfying. Oh my gosh, for something so healthy they are just so incredibly delicious and moreish. A little bit crunchy on the bottom and all soft and almost velvety on top, and the smell of fresh crushed garlic is just divine.
- Store bought gyoza wrappers (from the local Asian grocer, these are ridiculously cheap)
- Cabbage (which will be about half of your filling)
- Mushrooms, marinated tofu or ground pork, as the "feature" ingredient
- Garlic (another key ingredient in gyoza)
- Leek or spring onions
- Tamari soy sauce
- Sesame oil
I coated a large fry pan in spray oil, placed the gyoza in and cooked until the bases of them were brown. Approximately 5 mins. You can either place the gyoza on their sides or have them sitting upright (like in the photo below): Erika tells me that it really doesn't matter.
I covered the top of the fry pan with aluminium foil (if it had a lid I would have used that), and added about 1/2 cup water to the pan, then let it steam for another 5-10 mins until cooked through. I served the gyoza straight from the pan. The dipping sauce was a simple mixture of tamari soy sauce and mirin, however there are many varieties of dipping sauce inspiration on the net.