Pork Gyoza with Steamed Rice and Chilli Oil
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g pork mince
- 150 g white cabbage, finely shredded
- 3 spring onions, finely sliced
- 10 g fresh root ginger, grated
- 30 gyoza wrappers
- 2 tbsp soy sauce
- 1 tbsp chilli oil
- 2 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 696 kcal
- Protein
- 29.4 g
- Carbohydrate
- 87 g
- of which sugars
- 2.7 g
- Fat
- 25.1 g
- of which saturates
- 6.3 g
- Fibre
- 3.2 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the pork mince with the cabbage, spring onions, ginger and 1 tbsp of the soy sauce until well combined.
- 3
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 4
Heat the vegetable oil in a large frying pan over a medium heat and fry the gyoza flat-side down for 2-3 minutes until golden underneath.
- 5
Pour in 100ml water, cover and steam for 6-7 minutes until the pork has no pink remaining, then uncover and cook for 1-2 minutes to crisp the bottoms again.
- 6
Serve with the rice, the remaining soy sauce and the chilli oil for dipping.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.