Gyoza Curry Rice Recipe
Pan fried gyoza with golden curry sauce with carrot on white rice
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Ingredients
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Gyoza
Curry Sauce
Rice
Method
Prepare the Gyoza Filling
- 1
Mix the Filling
In a large bowl, combine the ground pork, chopped cabbage, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until well combined.
- 2
Fill the Gyoza Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water, fold in half, and pinch to seal. Repeat until all wrappers are filled.
Cook the Gyoza
- 3
Pan Fry the Gyoza
Heat a non-stick skillet over medium heat. Add a tablespoon of oil and arrange the gyoza in the skillet. Fry for 2-3 minutes until the bottoms are golden brown.
- 4
Steam the Gyoza
Carefully add 1/4 cup of water to the skillet and cover immediately. Allow the gyoza to steam for about 5-7 minutes until cooked through. Remove the lid and let any remaining water evaporate.
Prepare the Curry Sauce
- 5
Cook the Carrot
In a saucepan, add the sliced carrot and 200 ml of vegetable broth. Bring to a boil and cook until the carrot is tender, about 5 minutes.
- 6
Make the Curry Sauce
Add the curry paste and coconut milk to the saucepan with the carrots. Stir well to combine and let simmer for 10 minutes. Season with salt to taste.
Cook the Rice
- 7
Prepare the Rice
In a pot, combine 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.