Curry Gyoza


Japanese potsticker pork dumplings.
  4   25 mins

INGREDIENTS

3 tbsp vegetable oil
¼ small onion, finely chopped
1 clove garlic, finely chopped
60g minced pork
2 cubes S&B Golden Curry Mix Mild 92g
1 small onion, finely chopped
¼ cabbage, finely chopped
1 tbsp salt
1 clove garlic, grated
¼ cup (40g) corn, grated
1 cube S&B Golden Curry Mix Mild 92g, grated
120g minced pork
20 gyoza skins (5 pieces per person)
1 tbsp sesame oil
Coriander and red chilli, sliced, to garnish

METHOD

  1. To make the sauce, heat ½ tbsp of oil and stir fry onion, garlic and minced pork over medium heat for 4 mins or until cooked through. Add 300ml hot water and bring to boil. Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through. Remove from heat. Set aside.

  2. To make gyoza filling, mix onion, cabbage, salt, garlic, corn, S&B Golden Curry Mix, minced pork ingredients in a bowl, combine well. Place 1 tbsp of filling on gyoza skin. Fold and press edges to seal filling.

  3. Heat 2½ tbsp of oil in a pan over high heat. Cook gyozas on 1 side for 1-2 mins or until golden brown. Add 250ml water, cover and simmer for 10 mins or until cooked through.

  4. Transfer to a plate and drizzle with sesame oil. Garnish with coriander and red chilli. Serve with the sauce.


*Use S&B Golden Curry Medium Hot/Hot 92g for a spicier version.