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Todd River Dust

Gyoza With Sweet Chilli Sauce

Serves 4 Print Recipe

Ingredients

  • 40 teaspoons of Outback Storm (Hot Chilli Tomato & Basil Relish)
  • 150 g Chinese cabbage, very finely shredded
  • 225 g pork mince
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped ginger
  • 2 spring onions
  • 2 teaspoons cornflour
  • 1 tablespoon light soy sauce
  • 2 teaspoons Chinese rice wine
  • 2 teaspoons sesame oil
  • 40 round Shanghai dumpling (flour and water) wrappers
  • 2 tablespoons vegetable oil
  • 1/2 cup (125 ml) chicken stock

Preparation

    1 Place the cabbage and 1/2 teaspoon salt in a colander, then slit in a larger bowl and toss to combine. Leave for 30 minutes to drain. Stir occasionally.

    2 Place the pork mince, garlic, ginger, spring onion, cornflour, soy sauce, rice wine, roast tomato chilli basil relish and sesame oil in a bowl and combine with your hands

    3 Rinse the cabbage under cold running water. Place between paper towels and press to absorb the excess moisture. Add to the pork mixture and combine well

    4 place a teaspoon of the mixture in the centre of the wrapper, brushing the inside edge of the wrapper with a little water. Bring the two edges of the wrapper together to form a semicircle. Using your thumb and index finger, create a pleat, pressing firmly as you do and gently tapping the gyoza on a work surface to form a flat bottom. Repeat with the remaining wrappers and filling to make 40 gyoza in total.

    5 Heat a quarter of the oil in a large frying pan over medium-high heat. Cook a batch of ten gyoza for 2 minutes, flat side down. Reduce the heat and add a quarter off the stock to the pan, shaking the pan to unstick the gyoza. Cover and cook for 4 minutes, or until the liquid has evaporated. Remove and keep warm. Repeat with the remaining oil, gyoza and stock. Serve with mild sweet chilli sauce.

  1. Serve with Todd River Dust (Mild Sweet Chilli Sauce)