Miso Porky Pot stickers
Personally I love doing these for lunch, but they’re good for pretty much any time of day. Serve them as a snack, an appetiser or make them a meal. They’re versatile, fun to dip and super easy to eat – which makes them great for the kids too.
- 3 teaspoon veg oil
- 2 cloves garlic, minced
- 1 thumb sized knob of ginger, minced or grated
- ½ cup green cabbage, finely sliced
- 300g pork mince
- 1 teaspoon soy sauce
- ½ teaspoon caster sugar
- ½ teaspoon sesame oil
- 2 spring onions, finely diced
- 1 teaspoon yellow miso paste
- A pinch of salt and white pepper
- 20 gyoza, pot sticker, goo gee wrappers (which ever you can find in the shops)
- 2/3 cup water
Place a large, deep sided frying pan onto the stove over medium heat. Add 1 teaspoon of vegetable oil, garlic, ginger and cabbage. Cook for 2 minutes or until aromatic and the cabbage has wilted, stirring frequently to avoid any colouring. Set aside to cool and wipe frying pan with paper towel to re-use.
In a large bowl, add the pork mince, soy sauce, caster sugar, sesame oil, spring onions, miso paste, salt, white pepper and cooled cabbage mixture. Get your hands in there and give it a good mix.
Lay 1 wrapper on a clean flat working surface. Place 1 tablespoon of the pork mixture into the centre of the wrapper. Brush the edges with water and fold over to create whatever shape you desire, keeping in mind you want even cooking time and the edges need to be squeezed together. Place onto a tray, lined with baking paper, and repeat with remaining filling.
Heat frying pan over medium heat. Once hot, add 1 teaspoon vegetable oil. Place half of the gyoza, base side down into the frying pan. You should get around 10 in a large frying pan. Cook for 2-3 minutes or until the base is golden brown. Add water, cover and cook for a further 4 minutes. Remove onto a large serving plate, cover and repeat with remaining gyoza.
Serve with sriracha in 1 bowl, soy sauce and chopped chilli in another bowl, garnish with chopped coriander and spring onion.
You can use lean pork mince for a healthy alternative, but you run the risk of the mixture becoming dry once cooked. I tend to use regular pork mince and hey, it’s a Friday night so let your hair down a little.
Adding the miso paste in is a little different. A twist, point of interest and something the guests wouldn’t expect. If you haven’t experimented with miso paste, you’re definitely missing out. It’s the vegemite of the Japanese world. A staple in my kitchen and an ingredient I will use a lot in future recipes.