Pork Gyozas

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Though they have become a popular dish in Japan, gyoza, also known as potstickers, originate from China where they are called jiaozi (see below). Classic gyoza are usually filled with ground pork. Our recipe below for pork gyoza is served with a zingy homemade dipping sauce made of soy sauce, Japanese rice vinegar, sesame oil and red chilli.

Learn to make these punchy Japanese parcels with our step-by-step guide. They're served with a zingy homemade dipping sauce.

Total time: 1 hr.

100g young spring greens, blanched for 2 minutes, then drained and cooled

2cm piece ginger, peeled and grated

1 clove garlic, crushed

200g minced pork

1 tbsp soy sauce

1 egg white, lightly beaten to break up

2 spring onions, finely chopped

20 gyoza wrappers

1 tbsp sunflower oil

subheading: DIPPING SAUCE:

3 tbsp light soy sauce

1 tbsp Japanese rice vinegar

1 tsp sesame oil

½ red chilli, finely chopped

Directions at olivemagazine.com

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