Grilled Gyoza with Parma Ham
20 Dumpling wrappers
A.90g Minced Pork,
A. 50g Parma Ham
A. white pepper
150g Cabbage, 30g Chinese Chives,
15g Spring onion,
B. ½ tsp Ginger grated
B. ¼ tsp Salt,
B. 1/2 tsp Sugar,
B. 1 tbsp Soy sauce,
B. 1/2 tbsp Sesame oil,
B. ½ tbsp Sake
2 tsp Vegetable oil
50 cc Water for steaming
1 tsp Sesame oil
2 tsp Soy sauce, 2 tsp Vinegar,
¼ tsp Chili oil
•Steam the cabbage for about 1 minute. Finely chop cabbage, Chinese chives, spring onion.
•Finely chop Parma Ham
1.Put the pork and chopped ham in a bowl. Add white pepper. Mix well by hand until it gets sticky.
2.Add vegetables, ingredients B to the bowl and mix well.
3.Take a dumpling wrapper on your hand and put the filing on it. Wet the edge with water. Fold the wrapper in half and wrap the filling by making four or five pleats on one side.
4.Grease the pan with vegetable oil and heat the pan. Put gyoza in the pan and grill it for 1 minute.
5.Then add 50cc of water. Cover with the lid and steam it for 4 minutes. Remove the lid and cook until the rest of water is gone. Sprinkle the sesame oil and turn off the heat.
6.Serve on your plate, brown sides facing up!