OK foodies, apparently my menu has consisted of food from the 1970’s, so I have had to lift my game and bring the menu forward 50 years. Welcome to 2020!

Japanese Gyozas are fantastic. The kids will love them! So will the adults…

Gyoza

500g minced pork

Gyoza wrappers (from the dairy case)

2 cups shredded Wombok (chinses cabbage)

3 cloves minced garlic

3 sprigs chopped spring onion

1 carrot, finely chopped

½ teaspoon finely chopped ginger

chopped chives (if you like)

2 tablespoons Hoi Sin sauce

1 tablespoon sesame oil

a pinch of salt and pepper

Dipping sauce

2 tablespoons water

2 tablespoons soy sauce

1 tablespoon rice vinegar

½ teaspoon sesame oil

Sesame seeds

Blend all the gyoza ingredients. Place a teaspoon of the mixture onto a gyoza wrap.

Using your hands and little water, gently fold the front side of the wrapper into the pattern as seen in the photo. This excellent YouTube video will assist:

https://www.youtube.com/watch?v=9uzGezdkuso

To cook, heat a pan on the stovetop. Warm a tablespoon of sesame oil and pan fry the gyoza on the base only. When golden brown, add two tablespoons of water and quickly place a sealed lid over the pan so the water is trapped and it steams the rest of the dumplings.

After a couple of minutes, check to ensure they are internally cooked.

Make sure to use the fantastic dipping sauce.

Enjoy!