‘Gyoza-burgs’
Change

‘Gyoza-burgs’

Many years ago, when my children were young, we tried to make Gyoza for dinner one day and ended up having a large amount of filling leftover. My children should have wrapped more filling but they were not yet very skilled with Gyoza wrapping. Anyway, I made the filling leftover into small patties and cooked them just like cooking hamburgs. My children called them ‘Gyoza-burgs’ and loved them so much. Since then, I have been making these ‘Gyoza-burgs’. In the early days, I used cabbage or wombok just like making Gyoza filling, but soon I found Spring Onions were much easier to prepare with. The ‘Gyoza-burgs’ can be enjoyed with Gyoza dipping sauce, that is ‘Ponzu’ & ‘Rāyu’ (chilli sesame oil).

Hiroko Liston

Ingredients

4 servings
  1. 500 g Pork Mince
  2. 6-8 Spring Onions *finely chopped, Garlic Chives are also good for ‘Gyoza-burgs’
  3. 1 small piece Ginger *grated
  4. 1 clove Garlic *grated
  5. 1/2 teaspoon Salt
  6. White Pepper
  7. Oil for cooking
  8. <Sauce>
  9. ‘Rāyu’ Chilli Sesame Oil *optional
  10. ‘Ponzu’ *OR mix Soy Sauce & Rice Vinegar

Steps

  1. Combine Pork Mince, Spring Onion, grated Ginger and Garlic in a bowl, season with Salt and Pepper, and mix very well until it gets pasty texture. Shape the mixture into about 1cm-thick patties.

    Add Photo

    Add Photo

    Add Photo

  2. Heat a small amount of Oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes each side or until browned and cooked through.

    Add Photo

    Add Photo

    Add Photo

  3. Serve with the sauce.

    Add Photo

    Add Photo

    Add Photo

Add Step

Cooksnaps

(1)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords