Ingredients (serves 4 | makes 24 )

• 250g minced chicken or pork
• 1/4 small cabbage finely diced
• 3 cloves garlic
• 2 teaspoons grated ginger
• 1 finely chopped onion
• 1 teaspoon sugar
• 1 tablespoon kecap manis
• To season salt and pepper
• 2 tablespoons oil (high heat oil like peanut)
• 500g flour (2 cups using the Phillips paster maker measure cup)
• 1 teaspoon chilli oil
• 1/2 cup rice wine vinegar
• 1/4 cup soy sauce
• 1/4 cup sweet chilli sauce
• 1/2 teaspoon salt

Method

1. For the filling: Mix the chicken, garlic, ginger, onions, sugar, kecap mannis, cabbbage and season with salt and pepper. Keep cool in the fridge till your gyoza wrappers are ready.
2. For the wrappers: Using the lasagna disc in the Phillips Pasta and Noodle maker add 2 phillips cups of plain flour and 1/2 teaspoon of salt and start the machine. Next using the Phillips liquid cup add 1 teaspoon of chilli oil and top up to the 190ml mark with water and drizzle into the machine.
3. As the sheets come out cut circles quickly with a cookie cutter or glass. Place on a plate with cling film over to keep them from drying out.
4. Using a brush wet half the rim of each wrapper, add a teaspoon of filling and fold in half. Using your fingers pleat one side of the wrapper to create the classic gyoza look. Continue with all wrappers
5. In a frypan pour in the 2 tablespoons of oil and heat till high. Add all the gyzo and let them fry ON THE BOTTOM SIDE ONLY till they are golden brown. Next half fill the fry pan with water and immedietly put the lid on and turn down to low. Allow to steam for 20min or till the water has evapourated.
6. For the dipping sauce: Mix the rice wine vinegar, soy sauce and sweet chilli.
7. Serve the gyoza with the dipping sauce. To turn this into a main dish I also served this with boiled rice and a beef stir fry.

Notes

This dish is surprisingly easy and yet looks so impressive.