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PORK AND CRAB FILLED GYOZA
INGREDIENTS
SERVES
4
METHOD
Pork Filling
400 g ground pork
4 tbsp water
2 scallions, chopped
1 clove garlic, crushed
1 tbsp ginger, shredded
Lime zest
2 tbsp oyster sauce
1 Chinese cabbage, sliced
2 tbsp oil
2 tsp salt
Crab Filling
300 g crab meat (e.g. king crab,
snow crab)
2 scallions, chopped
1 tbsp ginger, grated
2 tbsp celery stalk, crushed
1 onion, crushed
1 pack gyoza wrappers
Mix all the ingredients for both fillings. Place a spoonful of the filling on each wrapper. Brush the edges with a little water. Fold into a crescent shape. Fry them until golden in a little frying oil in a saucepan. Add a little water and steam with the lid on for 2–3 minutes. Serve with a tasty soya dip.
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