Pork and Kimchi Gyoza

Ingredients

• 1 packet of gyoza wrappers
• vegetable oil
• spring onions sliced into rounds

Gyoza mix

• 1kg pork mince
• 35g chopped kimchi
• 35g sweet soy sauce
• 35g gochujang
• 1/4 of a small bunch of chives, chopped

Method

Mix all gyoza ingredients together.

Place a small spoonful of gyoza mix onto each of the wrappers and fold as directed.

Cook in the oven on steam mode at 85°C for 5 minutes, or alternatively cook over a pot of water in a steamer basket.

To serve: pan fry the gyoza in a piping hot pan until there is colour on both sides.

Sprinkle with round sliced spring onions.

Enjoy with plum vinegar soy sauce.

About Sushil Aryal

Head Chef, Tokyo Tina

Nepalese born Sushil Aryal has fond memories of his mother's cooking and the significance food played in his family. Spending more time eating than cooking in his early years, he developed a remarkable palate that has seen him travel 22 countries in one year and work in Melbourne's most cherished venues.

Commencing his professional training as a chef at 18, Sushil has spent 12 years within the hospitality industry. His experience includes stints at Cumulus Inc, The Vue Group’s Jardin Tan, Moon Under Water and most recently at Cutler and Co as Sous Chef.

Each restaurant has cultivated his passion for the industry and developed the necessary skill set to take on his new position within the Commune group as Head Chef of Tokyo Tina.

Website:Tokyo Tina
Address: 66A Chapel St, Windsor VIC 3181
Phone: 03 9525 2774