Ingredients
- 1/2 can Golden Bridge Luncheon Meat with Cheese minced/ground
- 1 pck dumpling skins
- 1 leaf Napa Cabbage minced
- 1 stalk spring onion chopped
- 1 shittake mushroom minced
- 1 clove garlic minced
- 1 tsp ginger minced
- 60 ml water
- 1 tbsp cooking oil
- 1 tsp sesame oil
Seasonings
- 1 tsp sesame oil
- 1/4 tsp black pepper
Dipping sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp soy sauce
Instructions
Step 1: Prepare the filling
- Mince the luncheon meat.
- Add all the minced ingredients, ground luncheon meat, and seasonings into a bowl. Mix well with hands or spatula.
Step 2: Fold the gyoza
- Place a dumpling skin on hand and place a tsp of filling in the middle of hand. #Tip: to make folding easier, lightly dust hands with flour.
- Fold skin over into a fan shape and pinch the middle close. Pleat one side of the wrapper only, going from middle to right, then middle to left. (Pleats go inwards.)
Step 3: Cook and serve
- Heat oil in a non-stick frying pan over medium-high heat. Place gyozas in pan.
- Cook for 3 minutes or until the bottom is golden brown. Add water to pan and cover with lid to steam for 3 minutes or until water evaporates.
- Pour the sesame oil around the frying pan for fragrance.
- Arrange gyoza on a serving plate, mix sauce ingredients together and serve.