Recipe by Brent Owens
Miso porky pot stickers
Ingredients
- 15ml (1 tbsp) vegetable oil
- 2 garlic cloves, peeled and minced
- 1 thumb-sized knob ginger, minced/grated
- large handful (½ cup) green cabbage, finely sliced
- 300g pork mince
- 5ml (1 tsp) soya sauce
- 2,5ml (½ tsp) castor sugar
- 2,5ml (½ tsp) sesame oil
- 2 spring onions, finely diced
- 5ml (1 tsp) yellow miso paste
- pinch of salt and white pepper, to taste
- 20 gyoza/pot sticker/gow gee wrappers (whichever you can find in the shops)
- water, to brush
- 170ml (? cup) water
- To serve
- sriracha sauce
- soya sauce with chopped chilli
- chopped fresh coriander
- chopped spring onion
Instructions
Place a large, deep-sided frying pan over medium heat. Add 5ml (1 tsp) of the vegetable oil along with the garlic, ginger and cabbage and cook until aromatic and the cabbage has wilted, stirring frequently to avoid any colouring, about 2 minutes. Set aside to cool and wipe the frying pan with paper towel to re-use.
In a large bowl, mix together the pork mince, soya sauce, castor sugar, sesame oil, spring onions, miso paste, salt, white pepper and the cooled cabbage mixture using your hands.
Lay 1 wrapper on a clean, flat working surface. Place 15ml (1 tbsp) pork mixture in the centre of the wrapper. Brush the edges with a bit of water and fold over to create whatever shape you desire, keeping in mind you want even cooking time and the edges need to be
