Rose dumplings 餃子ローズ

Ingredients

• 32 Gyoza wrappers (*1)
• 200 g pork mince
• 150 g cabbage
• 2 tbs chopped green shallots
• 1 tsp ginger juice
• 1 tbs Sake (*2)
• 1 tsp soy sauce
• 1/4 tsp salt
• pepper to taste
• 1 tbs sesame seed oil
• 1/4 cup of water

Instructions

1. 1

   Chop the cabbage and green shallots finely. Sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.

2. 2

   Squeeze out the excess water from the cabbage and shallots. Place them in a mixing bowl. *3

3. 3

   Add the pork mince and all sauces to the bowl and mix them together till the mince becomes a bit sticky.

4. 4

   Place one wrapper on a chopping board and wet one side edge with water and overwrap with another wrapper.

5. 5

   Repeat the same with two more wrappers (altogether 4).

6. 6

   Spoon about a heaped teaspoon amount of the pork mixture onto the centre of each gyoza wrapper.

7. 7

   Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.

8. 8

   Seal and close up the gyoza wrapper firmly and roll them up from one side.

9. 9

   Wet the end of one side of the gyoza rose to close the gyoza. Repeat this step with 28 wrappers to make 8 gyoza roses altogether.

10. 10

    Heat some oil in a frying pan over medium heat and place the gyoza in the pan and let the bottom of the rose brown.

11. 11

    Pour 1/4 cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.

12. 12

    Take the lid off and let the water evaporate. Turn off the heat and serve the gyoza on a plate.