500g HARVEST GOURMET® Stir Fry Mince
5tbsp Light soy sauce
1tsp Sesame oil
1tsp White sugar
100ml Corn oil
30g Ginger, minced
500g Shiitake mushroom, brunoise
500g Napa cabbage, finely chopped
50pcs Gyoza wrappers
500ml Corn oil, for pan-frying dumplings
12tbsp Light soy sauce
8tbsp Rice vinegar
2tbsp Chilli oil
- For Dipping Sauce, combine all the ingredients together in a bowl, set aside.
- To make Guo Tie, first marinate HARVEST GOURMET® Stir Fry Mince with light soy sauce, sesame oil, cornstarch, sugar for 10 minutes and set aside. In a frying pan, add in corn oil and lightly stir fry ginger, shiitake mushroom and Napa cabbage till soft. Allow mixture to cool down before adding it to the marinated HARVEST GOURMET® Stir Fry Mince.
- Prepare a small bowl of water at the side for assembling the dumplings. Place 1 tablespoon of filling in the centre of each wrapper. Dip a fingertip in water and wet the edges of the wrapper. Fold wrapper in half, forming a half circle and pinch the centre. Form the pleats.
- Heat frying pan, add corn oil, swirl in 2tbsp of water in the pan and cover immediately. Cook covered on medium heat until water has evaporated around 3-4 minutes and the dumplings turns golden brown. Serve with dipping sauce.