Vegetable Gyoza Meatballs

• Steamed Rice(280 g)
• Cabbage(300 g)
• Mushroom(250 g)
• Carrot(1)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Eggs(2)
• Panko(90 g)
• Soy sauce(5 tbsp)
• Sesame oil(2 tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(2 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Baby Spinach(120 g)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Rinse {White rice}. Add to a saucepan with 560ml water, bring to a boil, cover, and cook on low until tender.

   ~15 min

2. 2

   While the rice cooks, finely chop {Cabbage}, {Mushroom}, and {Spring Onion}. Coarsely grate {Carrot}. Mince {Garlic} and finely grate {Ginger}.

   ~8 min

3. 3

   In a large bowl, mix {Cabbage}, {Mushroom}, {Carrot}, {Spring Onion}, {Garlic}, {Ginger}, {Eggs}, {Panko}, {Soy sauce}, {Sesame oil}, and {Black pepper}. Shape into 16 compact meatballs.

   ~10 min

4. 4

   Heat {Vegetable oil} in a large nonstick pan over medium heat. Add the meatballs and cook, turning gently, until golden on most sides and cooked through.

   ~10 min

5. 5

   Whisk {Soy sauce}, {Honey}, {Rice Vinegar}, and {Cornstarch} with 120ml water. Pour into the pan with the meatballs, add {Baby Spinach}, and toss for 2 minutes until the glaze turns glossy and the spinach wilts.

   ~4 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the glazed meatballs and greens, then finish with {Sesame seeds} if using.

   ~3 min