60 round gyoza wrappers
Filling:
50g bean shoots
80g bean thread noodles
300g pork mince
1 cup kimchi, finely chopped
50g firm tofu
1 cup sliced spring onion (green part only)
1 tbsp finely grated ginger
3 garlic cloves, finely grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tsp sea salt
1 tsp chilli powder (optional)
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
½ tsp chilli powder (optional)
Blanch the bean shoots in boiling water for 1 minute. Drain and finely chop. Place the blanched bean shoots in a large bowl.
Soak the noodles in hot water for 2 minutes or until just softened. Drain, cool and then roughly chop. Add these to the bean shoots. Then add the remaining filling ingredients. Mix well.
To make the dumplings, place a tablespoon into the centre of a dumpling wrapper. Moisten the edges with a little water. Fold and enclose the filling. Then fold into a tortellini shape. Continue with remaining filling and wrappers.
Steam the dumplings in a steamer lined with baking paper for 12 minutes.
For the dipping sauce, combine the ingredients.
Serve the dumplings with the dipping sauce.
There are no reviews yet. Be the first one to write one.