Black Garlic Gyoza<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tJapanese pan-fried dumplings filled with pork, cabbage sweet Black Garlic and seasonings; juicy on the inside and crispy on the bottom. Absolutely delicious!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"black](\"https:\/\/blackgarlickitchen.co.uk\/wp-content\/uploads\/2024\/07\/BG-Gyoza-1-300x225.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tPr<\/strong>ep: <\/b>10 mins | Cook: <\/b>7 mins per batch | Makes<\/strong>:<\/b> 24 gyoza<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients<\/span><\/p>For the Gyoza Filling <\/strong><\/p>- 2 large cabbage leaves \u2013 Savoy or pointed<\/li>
- 4 spring onions \u2013 roughly chopped<\/li>
- 2cm piece fresh ginger \u2013 peeled and chopped<\/li>
- 2 cloves white garlic \u2013 chopped<\/li>
- 3 cloves<\/strong> Black Garlic<\/strong><\/li>
- 50g water chestnuts \u2013 drained<\/li>
- 150g pork mince<\/li>
- 2 tsp soy sauce<\/li>
- 2 tsp oyster sauce<\/li>
- 1 tsp sak\u00e9<\/li>
- \u00bd tsp sesame oil<\/li><\/ul>\u00a0<\/div>
- Water for sealing<\/li>
- 24 gyoza wrappers<\/li><\/ul>\u00a0<\/div>
- 2 tbsp vegetable oil<\/li>
- Water for frying<\/li><\/ul>\u00a0<\/div>
Black Garlic Ginger & Mirin Dipping Sauce<\/strong><\/p>- \u00bd tbsp Black Garlic Paste<\/strong><\/li>
- 2 tbsp mirin<\/li>
- 2 tbsp rice wine vinegar<\/li>
- 1 tbsp Black Garlic Soy Sauce<\/strong> or soy sauce<\/li>
- 1 tbsp caster sugar<\/li>
- 2 tsp peeled and grated chopped fresh ginger<\/li>
- 1 tsp finely chopped fresh red chilli<\/li>
- 1 tsp crushed white garlic<\/li>
- 2 tsp sesame oil<\/li>
- 2 tbsp boiling water\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tMethod<\/span><\/p>\n\n- Put the cabbage, spring onions, ginger white garlic and black garlic into a food processor. Whizz until the ingredients are finely chopped. Add the drained water chestnuts and pulse to chop slightly.<\/li>\n
- Place the pork mince in a bowl. Add the chopped ingredients from the food processor plus the soy sauce, oyster sauce, sak\u00e9 and sesame oil. Stir to combine.<\/li>\n
- To assemble the gyoza – dip your finger in water and wipe around the edge of the gyoza wrapper. Hold the gyoza wrapper in the palm of one hand and put a heaped teaspoon of the filling onto the centre. Bring the edges of the skin together and press together firmly. Pinch pleats along the edge.*<\/li>\n
- Cook the gyoza in batches – heat a non-stick frying pan with 1 tbsp vegetable oil. Fry the gyoza on one side only for 2 minutes without turning. Add 4 tablespoons of water to the frying pan. Cover with a lid. Lower the heat and cook the gyoza for 5 minutes until the water has evaporated. Keep the first batch of gyoza warm in a low oven while you cook the remaining gyoza.<\/li>\n
- Make the Black Garlic ginger and mirin dipping sauce by mixing all the dipping sauce ingredients together.<\/li>\n<\/ul>
<\/div>\nTo Serve:<\/strong> place the warm gyoza on a serving plate alongside the dipping sauce.<\/p>\nTop Tip*:<\/strong> tutorials on how to fold gyoza wrappers are on the internet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Japanese pan-fried dumplings filled with pork, cabbage sweet Black Garlic and seasonings; juicy on the inside and crispy on the bottom. Absolutely delicious!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t Pr<\/strong>ep: <\/b>10 mins | Cook: <\/b>7 mins per batch | Makes<\/strong>:<\/b> 24 gyoza<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t Ingredients<\/span><\/p> For the Gyoza Filling <\/strong><\/p> Black Garlic Ginger & Mirin Dipping Sauce<\/strong><\/p> Method<\/span><\/p>\n To Serve:<\/strong> place the warm gyoza on a serving plate alongside the dipping sauce.<\/p>\n Top Tip*:<\/strong> tutorials on how to fold gyoza wrappers are on the internet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n
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![\"Print](\"https:\/\/cdn.printfriendly.com\/buttons\/printfriendly-pdf-button-nobg-md.png\")
\n <\/a>\n <\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t