Gyoza

Ingredients for 4 servings:

• 200 g minced beef or mixed
• 1 small bunch of spring onions
• 1 leek(s)
• 100 g Chinese cabbage
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 garlic cloves
• salt and pepper
• Ginger, fresh, amount to taste
• oil
• 1 pack of dough sheets (gyoza sheets from the Asian shop)
• Soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Japanese or Chinese dumplings, makes about 30 pieces

Finely chop the Chinese cabbage, season with salt, and let it sit for about 10 minutes. Then squeeze it firmly. Cut the leek and spring onions into small, thin rings. Finely chop or grate the ginger (depending on how coarse you like it). Crush the garlic. Mix the minced meat with all the ingredients well, then season with salt and pepper. Be careful with the salt, as the soy sauce is also salty! Lay out the gyozas and place a teaspoon of filling on each one. Fold them together and seal them tightly. Simply make small folds around the edges at not too great a distance apart. It will then look a bit like ravioli. Heat a pan with a little oil, add the gyozas, and fry. When they start to brown on the bottom (don’t let them get too light), add water so that the gyozas are about halfway covered. Cover the pan and cook until the water is absorbed (don’t worry, the water will disappear after a short time even with the lid on). This takes about 10 minutes. Serve with soy sauce for dipping.