- Put all the gyoza ingredients in a large bowl except the gyoza skin. Mix well to combine.
- Place a spoonful of meat texture in the middle of a gyoza skin. Dab a little water on one of the wrapper’s edge and securely fold in two make a half circle. Pinch the edges to crimp.
- Heat oil in the Essential Saucepan. Add in gyoza and pan fry to brown gyoza on one side. When bottoms are brown and crispy, add in chicken stock. Cover pan and let the gyoza cook through for 5 minutes and remove onto a plate.
- For the vegetables, boil water in the Essential Saucepan then add in naruto pinwheel fishcake, asparagus and carrot. After 1 minute, add in ice berg lettuce. Drain off water using the lid and place vegetables beside gyoza.
- For the sauce, mix all the ingredients and serve with the gyoza.
Gyoza with Blanched Vegetables
Ingredients