Servings: 30 gyoza
- 400 grams pork mince
- 1 bunch chives
- 1/2 cup English spinach
- 1/4 tsp white pepper
- 1 tbsp Sesame seed oil
- 1 tbsp cooking wine
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp crushed ginger
- 1 tbsp corn flour
- 1 packet gyoza wrappers
- 3 kaffir lime leaves
- 1/2 cup sweet chilli
- 2 tbsp sesame seed oil
- 1 tsp dark soy
- 1 tsp light soy
- 1 dash red wine vinegar
- Take the gyoza wrappers out of the fridge so they can soften slightly. They will be easier to work with.
- In a bowl combine the pork mince, cornflour, chives and English spinach.
- In a separate bowl, whisk together the remaining ingredients then combine it well into the pork mince. Ensure the mince has softened well, but not too much so it becomes a paste.
- Using approx 1 heaped tsp per gyoza; place the mixture in the middle of each wrapper and wet the edge with water.
- Bring the edges of the wrap together starting from the middle and pinch to seal. You can then fold each side of the gyoza. I like to do it three times on each side.
- Line flat baking tray with baking paper and lay out gyoza.
- Fill steam water tank of DS59NB with water and insert it back into machine.
- Select the steam function on the microwave and set the timer for 10 min.
- Whilst the gyoza is cooking you can prepare the sticky sauce by combining all the ingredients and whisking well in a microwave safe bowl. Set aside.
- When the steam function has finished, take the gyoza out and arrange them on a plate. Be careful they will be hot.
- Next, place the sticky sauce in microwave and select “micropower’ function. Cook for approx. 2-3 min or until the sauce reduces to a slightly sticky consistency.
- Serve the sticky sauce with the gyoza on the side or drizzle it on top of the gyoza and finish the dish with some sesame seeds, fresh coriander and finely chopped chives.