I love Japanese steamed gyoza and discovered that cabbage leaves make the perfect easy wrappers. You will need a steamer pot, or bamboo steamer in a wok. These can easily be made ahead and cooked just before you are ready to serve.”
You’ll Need (makes 12-15 rolls)
1 Chinese Leaf, Savoy or pointed cabbage.
150g turkey mince
150g raw fresh tiger prawns, diced
2 spring onions, finely sliced
2cm of ginger peeled & grated
2 tbsp chives, finely chopped
1 tbsp sesame oil
1 tsp coconut amino
pinch of chilli flakes (optional)
½ tsp salt
¼ tsp white pepper
2 tbsp coconut aminos
4 tsp apple cider vinegar
2 tsp sesame oil
Cut 2cm off the end of your cabbage and peel off 12-15 leaves and place in large bowl, stalk end down.
Cover with a boiling water until the stalks become softened, this will depend on which cabbage you are using, Chinese Leaf is about 2 minutes, Savoy will take a bit longer. When they are soft drain and leave to cool.
Finely cut the remaining cabbage and add to another bowl along with the rest of the gyoza ingredients and combine thoroughly.
Lay a leave vein side down in front of you and place a heaped tablespoon of the mix at the base of a leaf and roll the white stalk up over it, folding in the edges as you go.
Place the roll seam side down in your steamer and continue, making sure your rolls fit snuggly together. It doesn’t matter if they are more than one layer deep.
Steam for 10-12 minutes until cooked and piping hot inside. Chop one open to test.
To make the dipping sauce, combine the 3 ingredients in a jam jar, shake well and serve with the rolls, steaming hot.