3 tbsp vegetable oil ¼ small onion, finely chopped 1 clove garlic, finely chopped 60g minced pork 2 cubes S&B Golden Curry Mix Mild 92g 1 small onion, finely chopped ¼ cabbage, finely chopped 1 tbsp salt 1 clove garlic, grated ¼ cup (40g) corn, grated 1 cube S&B Golden Curry Mix Mild 92g, grated 120g minced pork 20 gyoza skins (5 pieces per person) 1 tbsp sesame oil Coriander and red chilli, sliced, to garnish
To make the sauce, heat ½ tbsp of oil and stir fry onion, garlic and minced pork over medium heat for 4 mins or until cooked through. Add 300ml hot water and bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through. Remove from heat. Set aside.
To make gyoza filling, mix onion, cabbage, salt, garlic, corn, S&B Golden Curry Mix, minced pork ingredients in a bowl, combine well. Place 1 tbsp of filling on gyoza skin. Fold and press edges to seal filling.
Heat 2½ tbsp of oil in a pan over high heat. Cook gyozas on 1 side for 1-2 mins or until golden brown. Add 250ml water, cover and simmer for 10 mins or until cooked through.
Transfer to a plate and drizzle with sesame oil. Garnish with coriander and red chilli. Serve with the sauce.
*Use S&B Golden Curry Medium Hot/Hot 92g for a spicier version.